Roasted Pepper Avocado Toast

Serves 2 · 10 min prep · 25 min cook

Ingredients

• 2 slices thick-sliced sourdough bread
• 1 large red bell pepper
• 1 medium yellow bell pepper
• 2 ripe avocados
• 2 tbsp olive oil
• 1 garlic clove
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes
• 1/4 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/8 tsp black pepper
• 2 optional soft-boiled or fried eggs
• for garnish fresh basil or microgreens
• 1 tsp optional everything bagel seasoning

Instructions

1. 1Preheat the oven to 450°F. Halve and seed the bell peppers, then cut them into broad flat pieces so they roast evenly and char on the cut sides.
2. 2Toss the pepper pieces with half the olive oil and salt. Arrange them cut-side down on a sheet pan and roast for 18 to 22 minutes, until the skins blister and the flesh is tender and sweet.
3. 3Transfer the hot peppers to a bowl and cover for 5 minutes to steam. Peel away most of the loose skins, then slice the roasted flesh into strips. Toss with a little smoked paprika while still warm.
4. 4Toast the sourdough until deep golden and crisp on the edges. While it is hot, rub each slice lightly with the cut side of the garlic clove for a subtle savory note.
5. 5Halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash with lemon juice, the remaining olive oil, salt, black pepper, and red pepper flakes until creamy but still a bit chunky.
6. 6Spread a thick layer of the seasoned avocado over each toast, reaching the edges so every bite is covered.
7. 7Pile the warm roasted pepper strips generously over the avocado so they are the clear star topping. Sprinkle with everything bagel seasoning if using.
8. 8Finish with torn basil or microgreens and, if you want a heartier plate, top each toast with a soft-boiled or sunny-side-up egg. Serve immediately while the toast is crisp and the peppers are still warm.