Heat a non‑stick skillet over medium heat and add 1 tablespoon of olive oil. Once hot, carefully place the eggs in the skillet, sunny‑side up, and cook until the whites set but the yolks remain runny (about 3‑4 minutes). Season with salt and pepper, then remove from heat.

While the eggs cook, slice the avocado in half, remove the pit, and cut the flesh into thick slices. Drizzle the remaining tablespoon of olive oil over the avocado, then sprinkle with a pinch of sea salt.

In a separate bowl, combine the diced red onion, halved cherry tomatoes, and chopped cilantro. Toss with lime juice, a drizzle of olive oil, and additional salt and pepper to taste.

To assemble, place a generous portion of avocado slices on each plate, top with a cooked egg, and spoon the fresh tomato mixture over the top. Finish with a final sprinkle of pepper or smoked paprika if desired.