Open-faced sandwich with avocado and cherry tomato salsa

We won't surprise anyone with this classic combination of avocado and cherry tomatoes. Still, we decided to offer you this recipe as something simple and quick to prepare on a lazy Sunday.

Ingredients:

4 slices of bread of your choice (we used whole grain)
2–3 tbsp extra virgin olive oil Centenarium Premium by Nobleza del Sur
2 boiled eggs

for the avocado mash:

2 medium, well-ripened avocados
2–4 tbsp extra virgin olive oil Centenarium Premium by Nobleza del Sur
1 lime - juice and finely grated zest
¼ bunch of dill, chopped
½ bunch of cilantro, chopped
salt to taste

for the tomato salsa:

250 g ripe cherry tomatoes
2 tbsp capers
1 tbsp olive oil
black pepper and salt to taste
1 ½ tsp cumin or cumin seeds
2 tbsp Kalamata olives

Directions:

1. Toast the bread

Heat a large non-stick frying pan over medium heat and grease the bottom with a little olive oil. Arrange the slices of bread and leave them to brown until golden on one side, then flip them to brown on the other.

2. Tomato salsa

Cut the cherry tomatoes into halves or quarters. Mix them with the capers, olive oil, salt and pepper to taste, cumin seeds and some Kalamata olives, cut into pieces. Stir and set aside for 5 minutes.

3. Avocado mash

Peel the avocados and transfer them to a bowl. Mash them with a fork to make a rough puree. Season with salt, olive oil, lime juice and zest, and the chopped fresh herbs. Stir.

4. Assembly

Assemble the sandwiches by spreading a generous amount of the avocado mash on each toasted slice, then top with some of the tomato salsa and a few slices of boiled egg. Enjoy!

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