If you are looking for a healthy breakfast sandwich with avocado – I gotchu. This Avocado Skhug Breakfast Sandwich uses my favorite condiment of all time – SKHUG. It is known as schug, zhug, or skhug, and it is a hot sauce that originated from Yemeni cuisine that will change your world.
This recipe is my go-to avocado egg breakfast sandwich. It’s filling, it’s quick, it’s easy, and most importantly – it’s packed with flavor. Who needs a store-bought hot sauce when you can smother yours in a homemade green skhug? See what I’m saying? You get me 😉
Table of contents
What is skhug?
Skhug is one of the most popular condiments in Middle Eastern cuisine, known as a common hot sauce and table-side necessity. Now preparations for skhug (and even the color) vary widely, but there are a few constants – herbs, garlic, spices and peppers.
My skhug is a take on green skhug, arguably the most common version. It’s a bit lighter in color and less chunky than the traditional version, and it takes some liberties by incorporating basil over other herbs, but I want to make sure to nod to the original recipes and inspiration. If you want to learn more about traditional skhug, you can check out this article here.
Hacks on how to make the best healthy breakfast sandwich
When I think breakfast sandwich, I immediately think hot, greasy mess. And I LOVE that about breakfast sandwiches. But sometimes you want a hot mess breakfast that is just a teeny bit healthy. And I have a could of hacks to get this avocado egg breakfast sandwich feeling like a true hangover meal, but still being pretty damn good for you.
Here’s how I get wholesome breakfast sandwich perfection:
- Coat one side of your bread with olive oil or plant-based butter before toasting – this will make the bread crispy, but also add another layer of richness and flavor that will make you feel like you’re eating out at your favorite diner. Plus you can control the ingredients you use, so you get all the perks of a traditional breakfast sandwich but you’re still making it at home.
- Put a lid over your pan when you are cooking your eggs – this helps the whites of the eggs cook all the way through while keeping the egg yolk super runny. With this trick, you don’t have to baste the whites of the eggs to help them cook!
- Mash your avocado – I know I know, in the picture it’s sliced, but that’s just for aesthetics! A mashed avocado is superior in texture and flavor for these kinds of sandwiches, and I will die on this hill.
Ingredients for this avocado egg breakfast sandwich
I broke down the ingredients by skhug vs. sandwich. This is so you can make the skhug on its own whenever the craving hits. (And believe me, it’ll hit).
Here’s everything you need to bring it all together!
For the skhug:
- 3 medium jalapeños – take out the seeds if you don’t like spicy!
- 4-5 cloves garlic
- 1/2 cup cilantro, packed
- 1/2 cup basil, packed
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/2 cup extra virgin olive oil
For the sandwich:
- 4 slices bread of choice
- 2 tablespoons olive oil or butter
- 2 large eggs
- 1 large avocado, ripened
How to make this skhug sandwich
I have a personal rule that all breakfast sandwiches should be easy. If I’m cooking something before 10:00 a.m. – I need it to be gentle. Because it takes a lot to get me fully alert. Luckily this healthy breakfast sandwich with avocado meets that criteria.
Here’s how to make it:
- Roughly chop the jalapeños, garlic, cilantro and basil. Add all the skhug ingredients to a blender and blend until smooth. Put in a jar and set in the fridge.
- Brush one side of each piece of bread with either olive oil or butter. Grill the bread slices on a cast iron skillet on medium-high heat, or on a flat top or grill. You can also toast them if you’d like!
- Mash the avocado and spread a generous layer on 2 slices of bread.
- Prepare two eggs over easy (or to your liking!) and put them on top of the avocado mash.
- Top the eggs with the skhug, place the second slice of bread on top of each sandwich, slice and eat!
Looking for more vegetarian sandwich recipes?
I gotchu – here are some of my favorites!
FAQ
Absolutely. I almost always have a batch in my fridge. This particular recipe can be stored in a jar and will keep in the fridge for 7-10 days!
It’s totally up to you – but I prefer a mason jar to store this condiment. However, I know people who store it in Ziploc bags, tupperware or whatever they have on hand! After it’s in a container, put it in the fridge to keep it fresh.
Totally. While I love avocado, I know not everyone is a fan of it (or allergies!). As a sub, I’d recommend either mashed white beans or a mild-flavored hummus. Anything that will add some heft and filling ingredients to the sandwich will work!
Parsley is another great option. You can also just use more basil, even though the taste will be strong!
Totally! I’ve found grilled tempeh or tofu also is a great substitute if you are still looking to get in some protein.
Yes! I love to freeze the sauce in ziploc bags and thaw it in a bath of hot water when I need it. This sauce will keep for up to 6 months in the fridge.
And that’s it for this Avocado & Skhug Breakfast Sandwich!
I can’t wait to see some greasy (healthy) skhug sandwiches. Please tag me on Instagram or Pinterest if you make this, because I would love to see! Also if you make it and love it, it would mean the world to me if you left a review below, it helps the website more than you know <3
Happy weekend!
Avocado & Skhug Breakfast Sandwich
Ingredients
For the skhug:
- 3 medium jalapenos
- 4-5 cloves garlic
- 1/2 cup cilantro packed
- 1/2 cup basil packed
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/2 cup extra virgin olive oil
For the sandwich
- 4 slices bread of choice
- 2 tablespoons olive oil or butter
- 2 large eggs
- 1 large avocado ripened
Instructions
- Roughly chop the jalapeños, garlic, cilantro and basil. Add all the skhug ingredients to a blender and blend until smooth. Put in a jar and set in the fridge.
- Brush one side of each piece of bread with either olive oil or butter. Grill the bread slices on a cast iron skillet on medium-high heat, or on a flat top or grill. You can also toast them if you'd like!
- Mash the avocado and spread a generous layer on 2 slices of bread.
- Prepare two eggs over easy (or to your liking!) and put them on top of the avocado mash.
- Top the eggs with the skhug, place the second slice of bread on top of each sandwich, slice and eat!
