Chilean
Chilean Pebre Avocado Toast
A traditional Chilean twist on avocado toast, featuring a spicy pebre sauce that brings a zestful flavor to your breakfast. This dish combines the creaminess of avocado with the freshness of cilantro and the heat of chili peppers, making for a deliciously unique meal to start your day.
Total Time25 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
7
Protein
35
Carbs
18
Fat
9
Fiber
0g
Sodium
Ingredients
- 2 ripe avocados
- 1 medium tomato, diced
- 1 small onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small garlic clove, minced
- 1 small red chili, finely chopped (adjust to taste)
- 1 lime, juiced
- Salt and pepper to taste
- 4 slices of sourdough bread
- Olive oil for drizzling
- Optional: Feta cheese for topping
Instructions
- 1In a mixing bowl, combine the diced tomato, chopped onion, cilantro, minced garlic, and chopped red chili.
- 2Add the lime juice, and season with salt and pepper. Stir well to form the pebre sauce.
- 3Toast the sourdough bread slices until golden brown.
- 4While the bread is toasting, slice the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash gently with a fork and season with salt and a squeeze of lime juice.
- 5Spread a generous amount of mashed avocado on each slice of toasted bread.
- 6Top each avocado toast with a heaping spoonful of the pebre mixture.
- 7Drizzle with a touch of olive oil and, if desired, sprinkle feta cheese on top for added flavor.
- 8Serve immediately, garnished with additional cilantro if desired.
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