Shatta Avocado Toast

Avocado and eggs on toast, but with actual personality. This Shatta avocado toast recipe brings creamy avocado, perfectly cooked eggs, crunchy toast, and a spoonful of Jalapeño Shatta together for a fresh, mildly spicy take on the classic. It’s quick, easy, and proof that Palestinian Shatta belongs just as much on your everyday breakfast as it does at the centre of the table.

Ingredients

For the avocado

• 2 ripe avocados
• 1 tbsp Fil’s Jalapeño Shatta
• 1 tbsp lime juice
• Salt and pepper, to taste

For the eggs

• 4 medium sized eggs
• 1 tsp white vinegar

To serve

• 4 slices sourdough or toasted bread
• 2 tsp Fil’s Jalapeño Shatta
• Fresh coriander, for garnish
• Lime wedges
• Pickled red onion (optional)

Method

1. Start with your avo mix: Mash the avocado, mix in Fil’s Jalapeño Shatta, lime juice, salt and pepper.
2. Now for the eggs: Bring a pan of water to a gentle simmer, add a teaspoon of white vinegar, and then crack your eggs in to poach. then poach the eggs. This should take 4-5 minutes, or until the whites are set and the yolks are still runny (eggs can also be served scrambled, fried or boiled - whatever you prefer!)
3. Toast your bread until golden.
4. To serve: Spoon the avocado onto the toast, top with the egg and finish with Fil’s Jalapeño Shatta. Garnish with fresh coriander, pickled red onion and a squeeze of lime.

Sahtein and enjoy ❤️