Avocado and Fried Egg Toast with Rocoto Salsa

1. Assemble the Rocoto Salsa

1. In a small bowl, stir together the rocoto paste (or minced fresh pepper), finely diced red onion, lime juice, extra virgin olive oil, and chopped cilantro.
2. Season with a generous pinch of fine sea salt and black pepper.
3. Mix well and set aside to let the bright acidity marry with the heat while you prepare the rest of the components.

2. Toast the Bread & Mash the Avocado

1. Toast the slices of sourdough in a toaster or lightly brush them with a drop of oil and grill them in a skillet over medium-high heat until deeply golden and crunchy on the outside.
2. Halve the avocado, discard the pit, and scoop the flesh into a bowl.
3. Add a squeeze of leftover lime juice (about a teaspoon) and a pinch of salt. Mash lightly with a fork, keeping plenty of texture and visible chunks.
4. Spread the mashed avocado evenly across the warm toasted bread slices.

3. Fry the Eggs

1. Heat the neutral cooking oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
2. Crack the eggs directly into the hot pan.
3. Let them cook undisturbed for 2 to 3 minutes, tilting the pan slightly to baste the whites with hot oil if needed, until the edges are golden, craggy, and crisp while the whites are set and the yolks stay liquid and molten.
4. Remove the pan from the heat and sprinkle the yolks with a tiny pinch of salt.

4. Plate and Serve

1. Carefully slide one fried egg on top of each avocado-topped toast.
2. Spoon the punchy rocoto salsa over the eggs and avocado, letting the red juices drizzle down the sides.
3. Finish with freshly cracked black pepper and serve immediately while the toast is warm and crisp.