Breakfast & Brunch > International Breakfast & Brunch > European Breakfasts > Spanish Breakfast (Pan con Tomate)

Tostadas con Aguacate y Huevo: Avocado Toast with a Spanish Twist

Elevate your avocado toast with this Spanish-inspired recipe featuring ripe avocado, a perfectly cooked egg, and a touch of Spanish paprika. A delicious and satisfying breakfast or brunch option.

Prep Time
10 minutes
Cook Time
5-7 minutes
Servings
1
Ingredients
  • 2 slices Crusty bread
  • 1/2 Ripe avocado
  • 2 Eggs
  • 1 tablespoon Olive oil
  • 1/4 teaspoon Smoked Spanish paprika (Pimentón de la Vera)
  • to taste Salt
  • to taste Black pepper
  • pinch Optional: Red pepper flakes

Toast the Bread

Toast the bread slices until golden brown and crispy. You can use a toaster, grill pan, or broiler.

Cook the Eggs

Heat olive oil in a non-stick skillet over medium heat. Cook the eggs to your liking. Fried eggs with runny yolks are a popular choice for this recipe, but you can also scramble or poach them.

Prepare the Avocado

Mash the avocado in a bowl with a fork. Season with salt and pepper to taste.

Assemble the Tostadas

Spread the mashed avocado evenly over the toasted bread slices. Top each slice with a cooked egg.

Season and Serve

Sprinkle the eggs with smoked Spanish paprika, salt, and pepper. Add a pinch of red pepper flakes if you like a little heat. Serve immediately.

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FAQ

  • What kind of bread should I use?

    Any crusty bread will work well, such as baguette, sourdough, or ciabatta. Choose a bread that can hold up to the toppings.
  • Can I use different spices?

    While smoked Spanish paprika adds a distinctive flavor, you can experiment with other spices such as garlic powder, onion powder, or chili powder.
  • Can I add other toppings?

    Yes, feel free to add other toppings to customize your tostadas. Some suggestions include sliced tomatoes, red onion, crumbled feta cheese, or a drizzle of hot sauce.