Avocado Egg with Salsa

Separate the eggs into yolks and whites. Cut the avocado horizontally, remove the core, and cut out 2 ½-inch thick circles from the center part with the longest diameter. Remove the skin. Heat ½ tablespoon olive oil in a skillet over medium heat, place the avocado circles in the plan. Put one egg yolk in each avocado circle. Cook about 3 minutes or until egg yolk is set or not runny any more. Place the avocado and yolk in serving plates. In a small saucepan, heat the rest of the olive oil. Add onion, tomato, maple syrup, salt and egg whites, sauté for 3 minutes or until onion is soft. Divide into two equal portions and place around the avocado-egg circles. (Optional) Before serving, sprinkle few drops of soy sauce and/or lemon juice on top of the avocado.