Breakfast Tostadas Recipe with Fried Eggs, Refried Beans and Pickles
This quick and easy breakfast tostadas recipe makes crispy Mexican tostadas topped with gently-spiced refried beans, fried eggs and homemade pickles, along with dollops of tomato salsa, sliced green chillies or jalapenos, crumbly Mexican cotija, and sprigs of fresh coriander. It’s very versatile, so add avocado, grated cheddar, sour cream or whatever you wish.
Servings: 4
Calories: 229kcal
Ingredients
- 4 tostadas
- 450 g refried beans
- 1 tsp chilli powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp extra virgin olive oil
- 4 eggs
Instructions
- Distribute the tostadas between plates.
- To a pot over medium heat, add olive oil, refried beans, chilli powder, ground cumin and ground coriander, stir vigorously to combine, cook until hot, then spread the refried beans over the tostadas.
- Pour the olive oil into a non-stick pan – just enough to coat it – crack the eggs into egg rings and fry the eggs until the whites are set and yolks still soft, then slide a fried egg onto each bean-topped tostada.
- Garnish each fried egg with tomato salsa, pickled shallots, pickled purple cabbage, sliced green chillies or jalapenos, Mexican cotija or crumbly white cheese, and fresh coriander (not too much as it will be challenging to eat) and serve immediately.
Notes
Garnish: tomato salsa, pickled shallots, pickled purple cabbage, sliced green chillies or jalapenos, Mexican cotija or crumbly white cheese, fresh coriander