Red Chile Tostadas with Eggs

• portions: 6 servings
• temps total: 20 minutes

Ingrédients

6 corn tortillas

1/4 to 1/2 cup avocado oil or vegetable oil for frying

one 14-ounce can refried beans

1 cup red enchilada sauce (I’ve been loving this Siete Foods Red Enchilada Sauce lately!)

1/2 cup shredded cheddar cheese

6 eggs

2 tablespoons cilantro

1 avocado

Pickled red onions

Instructions

Make the Pickled Onions (optional)

Slice a red onion very thinly (I use a mandoline for this). Transfer to a jar and add white vinegar. Fill the rest of the jar with water and add a pinch of both salt and sugar. Shake and place in the fridge – they’ll be ready to go within 30-60 minutes, and can stay in the fridge for 1-3 days.*

Fry the tortillas

Heat the oil over medium heat (I use a cast iron for this). When the oil is hot, fry the tortillas for a minute or two on each side until golden and crispy. Transfer to a paper towel lined plate to absorb excess oil; sprinkle with salt.

Fry the eggs

Wipe the pan clean. Return to medium heat. Add a few tablespoons of enchilada sauce to the pan, making a little pool of sauce for each egg. The sauce may sizzle, so wear an apron! Crack the eggs directly into the center of each pool of sauce; 2 eggs is the most I can fit in my pan at one time. Cook until the whites are completely set, 4-5 minutes. The sauce will caramelize a bit around the edges (so good). Sprinkle a bit of cheddar cheese around the edges of the eggs for the last few minutes to get a crisped, cheesy edge on your egg.

Assemble tostadas

When the eggs are done, layer your tostadas: crispy tortilla, refried black beans, fried egg. Sprinkle with salt, cilantro, pickled onion, and/or chunks of avocado. SO so good!

Nutrition

• Calories: 301
• Lipides Totaux: 20 g
• Lipides Saturés: 5.3 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 198.1 mg
• Sodium: 335.1 mg
• Glucides Totaux: 18.4 g
• Fibres Diététiques: 3.9 g
• Sucres Totaux: 1.3 g
• Protéines: 12.3 g