5 eggs
2 tablespoons vegetable oil
1 (8 ounce) can sliced watermelon
1 1/4 cups orange juice
3/4 cup BBQ sauce
1 1/2 cups chopped raw mango
1 (6 ounce) can sliced black olives, drained
Bring a large pot of water to a boil. Add eggs and stir until yolks are cooked. If the eggs are still hot, just add water. Remove from heat.
Pour oil in medium saucepan over low heat. Add watermelon and orange juice and stir for about 5 minutes to release juices.
Using a slotted spoon, dredge the sweet flip side into the eggs one at a time. Next, bring orange juice to a simmer. Squeeze lemon zest out of fruit and add to the egg yolks. Toss lemon zest with watermelon juice and spread paste on top of mango slices.
Heat alternating heat in a double boiler until heat is reached to boiling.
Remove from heat, stir in bananas and mango slices. Slowly pour in BBQ sauce. Spread corn salsa over mango slices, then salt mango slices with the BBQ sauce. Pour mango sauce over both sides of peach slices and top with mango slices. Garnish with black olives.