Tostadas are kind of the open-faced sandwich of Mexican cuisine. My favorite way to prepare a tostada is with eggs. I love this dish because it’s easy to prepare yet it feels like a special breakfast (which means it’s perfect for a lazy weekend when you want a homemade, tasty breakfast but don’t feel like breaking your back over it). It’s also filling but not heavy.
This recipe is for 2, but you can easily modify it for more or less.
- 1 tbsp cooking oil of your choice
- 4 corn tortillas
- 4 eggs
- 1 sliced avocado
- 1/4 cup chopped cilantro
- salt and pepper (optional)
In a skillet, heat oil over medium-high heat. Add tortillas and brown on each side. I like mine to be a bit crispy, but you may prefer that they just soften up. Transfer 2 tortillas to each plate. Fry eggs in same skillet according to your preference. Top the tortillas with 2 eggs each. Season eggs with salt and pepper, if you like. Top with avocado slices, cilantro, and sriracha. Enjoy!
This recipe can be altered in countless ways especially when it comes to the eggs. I like my eggs runny, but you can really cook them any which way. You can scramble egg whites and you’ll still have a tasty breakfast. Let me know what you try and what you like best.