1 ripe Fresh California Avocados, seeded, peeled and cut into 1/2-inch dice

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1/2 cup jarred roasted piquillo peppers, cut into 1/4-inch strips

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1 clove garlic, minced

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1 Tbsp. Extra virgin olive oil

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2 tsp. sherry vinegar

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As needed Salt, to taste

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As needed Freshly ground black pepper, to taste

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8 Eggs

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1/2 cup grated Spanish manchego cheese

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2 Tbsp. chopped Italian parsley

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2 Tbsp. extra virgin olive oil, for cooking

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.