• 1 ripe avocado
• 1 medium tomato
• 1 lemon
• 1 onion
• 1 clove of garlic
• Salt and pepper
1. Peel the tomato and the ceboa, chop them into very small pieces.
2. Peel and chop (or press) the clove of garlic.
3. Chop the cilantro.
4. Squeeze the lemon and put the juice in a bowl.
5. Cut the avocado in half, peel it with a soup spoon, put it in the bowl with the juice and crush it with a fork.
6. Add cilantro, garlic, onion and tomato.
7. Season with salt and pepper to taste.
8. Serve with nachos, fried corn or toasted bread.
• 200g cooked chickpeas, washed and drained
• 1 ripe avocado
• 3 tablespoons extra virgin olive oil and a little more to serve
• 1 tablespoonful of tahini
• The juice of a lemon
• 1/2 clove garlic, peeled and germ free
• 1 pinch ground cumin
• Salt and freshly ground pepper
• 1 tablespoon chopped parsley or cilantro
• Pink pepper to decorate
1. In the glass of a mincer put all the ingredients except avocado, parsley and pink pepper. Crush everything well.
2. Add the avocado and continue crushing until a smooth and homogeneous mixture is obtained.
3. Serve sprinkled with a thread of extra virgin olive oil, chopped parsley and ground pink pepper.
• 1 large corn tortilla
• 1 red pepper
• 1 green pepper
• 1 onion
• 2 tomatoes
• 1/4 red onion
• 2 Eggs
• 1 Lemon
• 1/2 avocado
• 4 or 5 sprigs of Cilantro
• 1/4 teaspoon ground cumin
• 1 tablespoon extra virgin olive oil
• Jalapeño peppers (to taste)
1. Cut the onion and the ¾ parts of each of the peppers and put them to sauté with a pinch of salt in a small frying pan with extra virgin olive oil over medium-high heat (7/12) stirring occasionally and watching that it does not burn.
2. Grate the largest tomato, add it to the sofrito with a pinch of salt and cumin, mix everything well and let it cook without lowering the heat until the tomato evaporates the water. It will be about 5 minutes during which we will have to stir every bit so that it does not grab, which the tomato likes to hit itself as soon as we remove its eye.
3. While the tomato is being made, we prepare the pico de gallo, for this we cut the rest of the peppers, the red onion, the other tomato, the cilantro sprigs, the jalapeño pepper, we mix them, we add salt to taste and the juice of half a lemon.
4. Open the avocado in half and spread it well with the juice of the other half of the lime.
5. Heat the tortilla in a frying pan and fry the eggs or grill them in a non-stick frying pan.
6. Assemble the dish putting the tomato sauce with vegetables on one side, the pico de gallo with avocado on the other and eggs on top of the sauce.