Fold in the minced red onion, chopped cilantro, chopped jalapeño, diced tomato (if using), salt, and black pepper. Taste and adjust salt or lime as needed. Cover and set aside at room temperature while you make the sauce and eggs.

Boom Boom Sauce

In a small bowl, whisk together mayonnaise, sriracha (start with 1 tbs and add more if you want more heat), ketchup, smoked paprika, garlic powder, and lemon juice until smooth.

Taste and add hot honey or regular honey if you want a touch of sweetness to balance the heat. Adjust salt or more lemon if desired. Transfer to a squeeze bottle or small bowl for drizzling.

Toppings & Assembly

Prepare base

Prepare your base: toast bread or warm tortillas or cook a pot of rice. Divide onto two plates (recipe yields two main servings or four smaller servings).

Fry eggs

Heat a nonstick skillet over medium heat and add butter or neutral oil. Crack eggs into a small bowl (one at a time) and gently slide into the skillet. Cook until whites are set and edges are crisp, about 2–3 minutes for sunny-side up. If you prefer over-easy, cook 2 minutes then gently flip and cook 30–45 seconds more.

Season eggs with a pinch of salt and black pepper right after they come out of the pan.

Assemble: spread about 1/2 cup guacamole (adjust to taste) onto each toast, muffin half, tortilla, or 1 cup of rice per serving. Top the guacamole with sliced/diced tomato.

Place a fried egg on top of each portion of guacamole and tomato.

Drizzle 1–2 tbs Boom Boom sauce over each egg (more if you like it saucier). Sprinkle crumbled queso fresco or feta and chopped cilantro over everything.

Serve immediately with lime wedges on the side for squeezing over the eggs and guac.