Avocado Smoothie with Savory Egg and Tomato Toast

1.Prepare the avocado smoothie: In a blender, combine the avocados, yogurt, lime juice, honey (if using), half of the salt (about 1/8 teaspoon), and half of the black pepper (about 1/8 teaspoon). Blend until smooth and creamy. Taste and adjust seasoning if needed. Refrigerate until serving.

2.Heat olive oil in a medium skillet over medium heat. Add the sliced onions and sauté for 3-4 minutes until translucent and slightly caramelized.

3.Add the diced tomatoes to the skillet with onions. Cook for another 3-4 minutes until tomatoes soften and release their juices. Season with a pinch of salt and pepper. Stir to combine and remove from heat.

4.In a separate non-stick pan, melt butter over medium heat. Crack the eggs into the pan and cook sunny side up or to your preferred doneness. Season with a pinch of salt and pepper.

5.While eggs are cooking, toast the chapatis in a dry skillet or on a griddle over medium heat until warm and slightly crisp, about 1-2 minutes per side.

6.To assemble: Place each chapati on a plate. Spoon the sautéed onion and tomato mixture evenly over each chapati. Top each with a cooked egg.

7.Garnish the toasts with fresh cilantro or parsley leaves if desired. Serve immediately alongside the chilled avocado smoothie for a balanced and satisfying lunch.