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PREP: 15 min
TOTAL: 20 min
Gabe Pellerin
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  • 2 avocados
  • 1/4 red cabbage, shredded
  • 2 eggs
  • 1 shallot, chopped
  • 1 bunch basil, chopped
  • 1 bunch cilantro, chopped
  • 1 tsp chili flakes
  • 2 tbs Smoke Show hot sauce
  • 1/3 cup water
  • 2 tbs cider vinegar
  • 2 tbs sugar
  • 2 slices bread
  • 1 lime


  1. Mash the avocado in a bowl with some lime juice, the Smoke Show sauce, shallot, basil, cilantro, half of the chili flakes, salt and pepper.
  2. Place water, vinegar and sugar in a bowl and whisk until the sugar is mostly dissolved. Add some salt and pepper. Pour over the cabbage. Cover the bowl and let sit at room temperature for at least 30 minutes.
  3. Bring a pot of water to a boil with 1 tbs of white vinegar. Reduce heat to medium high and let the water become a light simmer.
  4. Crack your eggs in two separate glasses. Pour the eggs in the water and cook for about 4-5 minutes. Remove with a slotted spoon and gently pat dry.
  5. Toast your bread. Spread the mashed avocado on the bread and garnish with the cabbage, eggs, some basil, chili flakes, pepper and more Smoke Show sauce to taste.