Avocado Toast with Chorizo and Sunny‑Side‑Up Eggs

• pumpkin seeds↗1 ст. л. tbsp
• chorizo↗85 г g

  sliced into pieces

• large ripe avocado↗1

  pitted and peeled

• juice of half a lime
• small pack of cilantro½

  chopped

• eggs↗2
• thick slices of whole‑grain bread4

Step-by-step instructions

1. 1

   Heat a large skillet over medium heat, add pumpkin seeds and toast, stirring constantly until fragrant and they start to pop. Transfer them to a bowl and set aside.

2. 2

   In the same skillet add the sliced chorizo, cook for 5 minutes until it releases excess fat and becomes crisp.

3. 3

   While the chorizo cooks, mash the avocado with a fork, add the juice of half a lime, chopped cilantro and a pinch of salt, mix quickly to a smooth paste.

4. 4

   Heat a dry grill‑pan or toaster and toast the thick whole‑grain bread slices for a few minutes on each side until golden.

5. 5

   Push the chorizo to the edge of the pan, crack the eggs and fry them to your desired doneness – soft yolk or fully set, as you like.

6. 6

   Divide the toasted breads onto two plates, spread the prepared avocado, top with chorizo, then the eggs and sprinkle with toasted pumpkin seeds. Garnish with remaining cilantro.