Red Chile Tostadas with Eggs by @pinchofyum

15 min

1 serving

🥙

4

Corn tortillas

🫗

60 ml

Oil

🥕

120 ml

Red chile enchilada sauce

🥚

4

Eggs

🧀

100 g

Cheddar cheese

🫘

240 g

Refried black beans

🧂

1.5 g

Salt

🌿

10 g

Cilantro

🥑

1

Avocado

🧅

75 g

Pickled red onion

  1. Heat
    • vegetable oil

    Heat the vegetable oil in the large frying pan over high heat until a drop of water sizzles.

  2. Fry
    • corn tortillas

    Fry 2 corn tortillas for 1-2 minutes per side until golden and crisp; transfer them to paper towel.

  3. Step
    • corn tortillas
    • vegetable oil

    Repeat with the remaining 2 corn tortillas, then carefully discard the excess oil and wipe the pan clean.

  4. Pour
    • red chile enchilada sauce

    Pour one quarter of the red chile enchilada sauce into the frying pan over medium heat.

  5. Crack
    • eggs
    • red chile enchilada sauce

    Crack 1 egg into the sauce and gradually raise the heat until the egg white is almost set.

  6. Cook
    • cheddar cheese
    • eggs

    Scatter one quarter of the cheddar cheese around the egg and cook until the cheese forms a crisp lacy edge.

  7. Cook
    • red chile enchilada sauce
    • eggs
    • cheddar cheese

    Repeat the sauce, egg, and cheese process to cook the remaining 3 eggs.

  8. Spread
    • refried black beans
    • corn tortillas

    Spread one quarter of the refried black beans over each crisp corn tortilla.

  9. Place
    • eggs
    • salt

    Place one red chile fried egg on each prepared tostada and season with salt.

  10. Slice
    • avocado
    • cilantro
    • pickled red onion

    Slice the avocado and finish the tostadas with avocado, cilantro, and pickled red onion.

Red Chile Tostadas with Eggs by @pinchofyum

15 min

1 serving

🥙

4

Corn tortillas

🫗

60 ml

Oil

🥕

120 ml

Red chile enchilada sauce

🥚

4

Eggs

🧀

100 g

Cheddar cheese

🫘

240 g

Refried black beans

🧂

1.5 g

Salt

🌿

10 g

Cilantro

🥑

1

Avocado

🧅

75 g

Pickled red onion

Preparation Steps

  1. Step 1/10

    Heat the vegetable oil in the large frying pan over high heat until a drop of water sizzles.

    🫗vegetable oil
    🍳large frying pan

  2. Step 2/10

    Fry 2 corn tortillas for 1-2 minutes per side until golden and crisp; transfer them to paper towel.

    🥙corn tortillas
    🍳large frying pan
    🥄slotted spatula
    🧻paper towel

  3. Step 3/10

    Repeat with the remaining 2 corn tortillas, then carefully discard the excess oil and wipe the pan clean.

    🥙corn tortillas
    🫗vegetable oil
    🍳large frying pan
    🥄slotted spatula
    🧻paper towel

  4. Step 4/10

    Pour one quarter of the red chile enchilada sauce into the frying pan over medium heat.

    🥕red chile enchilada sauce
    🍳large frying pan

  5. Step 5/10

    Crack 1 egg into the sauce and gradually raise the heat until the egg white is almost set.

    🥚eggs
    🥕red chile enchilada sauce
    🍳large frying pan
    🥄spatula

  6. Step 6/10

    Scatter one quarter of the cheddar cheese around the egg and cook until the cheese forms a crisp lacy edge.

    🧀cheddar cheese
    🥚eggs
    🍳large frying pan
    🥄spatula

  7. Step 7/10

    Repeat the sauce, egg, and cheese process to cook the remaining 3 eggs.

    🥕red chile enchilada sauce
    🥚eggs
    🧀cheddar cheese
    🍳large frying pan
    🥄spatula

  8. Step 8/10

    Spread one quarter of the refried black beans over each crisp corn tortilla.

    🫘refried black beans
    🥙corn tortillas
    🥄spatula

  9. Step 9/10

    Place one red chile fried egg on each prepared tostada and season with salt.

    🥚eggs
    🧂salt
    🥄spatula

  10. Step 10/10

    Slice the avocado and finish the tostadas with avocado, cilantro, and pickled red onion.

    🥑avocado
    🌿cilantro
    🧅pickled red onion
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Grains, Sauces, Eggs, Legumes, Seasonings, Herbs, Fruits, Vegetables

Ingredients

Corn tortillas, Oil, Red chile enchilada sauce, Eggs, Cheddar cheese, Refried black beans, Salt, Cilantro, Avocado, Pickled red onion

Notes

Corn tortillas (fried until golden and crispy), Oil (a bit, for frying the tortillas), Red chile enchilada sauce (a little pool, to cook the egg in, e.g. Frontera red chile enchilada sauce), Eggs (one cracked into the sauce per tostada), Cheddar cheese (a bit, added around the outside of the egg for a crispy edge, shredded), Refried black beans (e.g. Amy's organic canned refried black beans), Salt (to finish), Cilantro (to finish), Avocado (optional topping), Pickled red onion (optional topping)

Allergens

Eggs

Dietetics

Dietary regimen

Vegetarian, Meatless

Calories

510 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 48g, Fat: 28g, Fiber: 12g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 4.5mg, Potassium: 650mg, Sodium: 820mg

Vitamins

Vitamin A: 210mcg, Vitamin C: 12mg, Vitamin D: 2mcg, Vitamin B12: 0.9mcg

Preparation

Time Information

Preparation

5 minutes

Cooking

10 minutes

Overall

15 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large frying pan, paper towel, slotted spatula, spatula, knife, cutting board

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Breakfast

Occasions

Breakfast, Brunch, Weekday meal

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

Mexican, Tex-Mex

Geographic

Mexico, North America

Various

Aspect

Texture

Crunchy, Crispy, Lacy, Creamy, Drippy

Flavors

Smoky, Spicy, Tangy, Savory, Salty, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately for the best crisp texture.), fridge : 2 days (Store toppings and cooked components separately in airtight containers; re-crisp tortillas before serving.), freezer : 0 min (Freezing assembled tostadas is not recommended because the tortillas become soft.)