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Recipe Card
ingredients
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
ingredients
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
ingredients
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
Method
To make the pico de gallo
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
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
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
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.