Name: Awaze Avocado Toast with Soft-Boiled Eggs
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Ingredients: 1/4 cup dry red wine; 2 tablespoons honey; 1/4 cup Berbere Spice Blend, recipe follows; Kosher salt; 2 large eggs; 2 slices dark rye bread; Ghee or unsalted butter, for brushing; 1 ripe avocado, pitted; Kosher salt; Pickled Red Onions and Jalapenos, recipe follows, for garnish; Fresh cilantro leaves, for garnish; 1/4 cup ground New Mexico chile; 2 tablespoons sweet paprika; 1 teaspoon ground cayenne; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/2 teaspoon mustard powder; 1/2 teaspoon onion powder; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground clove; 1/4 teaspoon garlic powder; 1/4 teaspoon ground nutmeg; 1/2 cup apple cider vinegar; 2 tablespoons sugar; 1 1/2 teaspoons kosher salt; One 1-inch piece fresh ginger, sliced; 1 teaspoon coriander seeds

Directions

For the awaze sauce: In a small bowl, stir together the red wine and honey. Stir in the Berbere Spice Blend and 1/2 teaspoon salt. The sauce will be a little runny but will thicken as it sits. (This makes more awaze than you’ll need for the recipe, but it keeps for at least a week in the fridge and is wonderful on roasted meats or vegetables or stirred into cooked grains. If it is too thick once refrigerated, stir in a few teaspoons of hot water.)
For the avocado toast with soft-boiled eggs: Put the eggs in a small saucepan with water to cover. Bring to a simmer and reduce the heat to the lowest setting. Cook for 6 to 7 minutes (6 will produce set whites with a runny yolk, at 7 minutes the yolk will be almost set but still a bit jammy in the center), then transfer to an ice bath to cool. Peel and halve the eggs.
Toast the rye bread and brush one side with ghee or butter. Put an avocado half on each slice of toast. Mash coarsely with a fork and season with salt. Top with the egg halves. Drizzle with the awaze sauce and top with Pickled Red Onions and Jalapenos and cilantro leaves.

Berbere Spice Blend:

Yield: 1/2 cup

Combine the chile, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely.

Pickled Red Onions and Jalapenos:

Yield: 1 cup

Combine the vinegar, sugar, salt and 1/2 cup water in a small saucepan. Add the ginger, coriander and mustard seeds. Simmer to dissolve the sugar and salt, about 1 minute. Stir in the red onions and jalapenos and let cool. (Extra pickled red onions and jalapenos will keep in the refrigerator in an airtight container for up to 2 weeks.)