From: Chef Ina Pinkney, Ina’s Restaurant, Chicago. Yield: 2 servings. as needed, Ina’s Diablo Sauce (recipe follows) 1 large avocado from Mexico as needed, salt 2 medium eggs, room temperature as needed for garnish, smoked sweet paprika Ina’s Diablo Sauce: 1 tsp. oil 1 finely chopped garlic clove 1 15-oz. can fire-roasted crushed tomatoes ¼ tsp. smoked sweet paprika ½ tsp. salt ¼ tsp. pepper Prepare diablo sauce at least ...

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