Avocado Toasts With Fried Egg, Olives, and Smoked Paprika

Upgrade your avocado toast with olives, a fried egg, and a sprinkle of smoked paprika! This quick and easy breakfast will keep you satisfied all the way to lunch.

Avocado Toast with Fried Egg, Olives, and Paprika

Taking a cue from Spanish cuisine, this toast brings together the mellow, buttery California Green Ripe Olives and spicy-sweet peppadew peppers with creamy avocado.

Mild peppadew peppers are slightly pickled and only a little bit hot. Look for them in jars or in bulk at the salad bar at your grocery store. You could also use sliced jalapenos from a jar if you want to really spice it up.

Avocado Toast with Fried Egg, Olives, and Paprika - Prep

Also look for green ripe olives from California in particular. These olives are milder in flavor than other varieties and have a firm, meaty texture that works well with the crunchy peppadews and the creamy avocado.

Top it with a fried egg and a sprinkle of smoked paprika, and breakfast is served!

More Avocado Toast Recipes

Avocado Toasts With Fried Egg, Olives, and Smoked Paprika

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4 servings


  • 4 slices hearty whole grain, artisan-style bread, or another bread of your choice

  • 2 ripe avocadoshalved, pit removed, and sliced

  • 1/8 teaspoon kosher salt

  • Freshly ground black pepper, to taste

  • 4 lemon wedges

  • 1/4 cup sliced green olives

  • 1/4 cup sliced mild peppadew peppers (or substitute sliced roasted red peppers)

  • 1 tablespoon unsalted butter

  • 4 large eggs

  • Smoked paprika, for garnish


  1. Toast the bread:

    In a toaster, toast the bread until golden brown, or to the desired doneness.

  2. Add the toppings:

    Top each piece of toast with slices of avocado (left in slices or mashed with a fork), then sprinkle with salt and pepper.

    Squeeze a lemon wedge over each avocado toast. Arrange the sliced olives and peppadews on top.

  3. Fry the eggs:

    In a skillet over low heat, melt the butter. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan.

    Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.

    Use a thin spatula to transfer the eggs from the skillet and top each of the avocado toasts. Sprinkle with a few pinches of smoked paprika.

  4. Serve:

    Serve the toasts immediately.

Nutrition Facts (per serving)
592 Calories
34g Fat
71g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 592
% Daily Value*
Total Fat 34g 44%
Saturated Fat 7g 36%
Cholesterol 194mg 65%
Sodium 525mg 23%
Total Carbohydrate 71g 26%
Dietary Fiber 20g 71%
Total Sugars 24g
Protein 16g
Vitamin C 188mg 942%
Calcium 174mg 13%
Iron 5mg 26%
Potassium 1479mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.