Crispy Fried Egg and Bean Tostadas
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(2)

Details

Prep time 15mins
Cook time 30mins
Serves or Makes: 4

Recipe

For the pico de gallo

  • 1/ 2 white onion, finely diced
  • 2 small Roma tomatoes, seeded and diced
  • 1 tablespoon fresh cilantro, chopped
  • lime juice, to taste
  • Kosher salt, to taste

For the tostadas

  • 4 tablespoons vegetable oil, divided
  • 8 large eggs
  • 8 soft corn tortillas, or 8 store-bought hard tostada shells
  • 1/ 4 cup queso fresco, crumbled
  • 1 avocado, sliced for serving
  • lime wedges, for serving
  • pickled jalepeños, for serving
  • Mexican rice, for serving

For the beans

  • 1 tablespoon vegetable oil
  • 1/ 2 white onion, finely diced
  • 1/ 2 poblano pepper, finely diced
  • 2 garlic cloves, minced
  • 1 small Roma tomato, seeded and diced
  • 1 16 ounce can refried beans
  • 2 tablespoons jarred pickle jalapeño juice, up to 2 additional tablespoons
  • Kosher salt and freshly ground pepper, to taste

To make the pico de gallo

Method

  • Step 1

    Combine ingredients for Pico de Gallo in a small bowl and mix together. Keep refrigerated until ready to use.

To make the tostadas

Method

  • Step 1

    In a large, cast iron skillet, heat 3 tablespoons of oil (about ⅛ inch) to 350 degrees F. Shallow fry soft corn tortillas (1 to 2 at a time depending on skillet size) for 1 minute on each side or until lightly golden. Note: Alternatively, if using store-bought tostada shells, heat in oven according to package directions until crisp.

  • Step 2

    Drain on a paper towel, sprinkle with salt while still warm. Set aside.

To make the beans

Method

  • Step 1

    In a skillet over medium heat, heat oil. Add onion and pepper, cook until soft and translucent. Add garlic, cook for 1 minute followed by tomatoes. Season with salt and pepper.

  • Step 2

    Reduce heat to low. Stir in beans, and pickled jalapeño juice to desired taste. Divide bean mixture evenly between the 8 crispy tostada shells.

To fry the eggs

Method

  • Step 1

    Using the same large tostada skillet, heat remaining 1 tablespoon of oil on the bottom of the pan over medium-high heat. Gently crack 2-3 eggs at a time into the hot, shimmering oil. Cook about 2 minutes until edges are golden brown.

  • Step 2

    Tip the pan carefully toward you, gathering a spoonful of hot oil to baste any uncooked portion of the egg white, excluding the yolk. Season eggs with salt and pepper and place on top of a bean tostada.

  • Step 3

    Top with Pico de Gallo, Queso Fresco, avocado, pickled jalapeños, and a squeeze of lime. Serve warm with Mexican rice.