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Red Chile Tostadas with Eggs

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Red Chile Tostadas with Eggs are a flavor-packed dish combining crispy tortillas, creamy refried beans, perfectly cooked eggs, and a tangy red enchilada sauce. It’s a simple yet delicious meal perfect for breakfast, brunch, or dinner.

  • Total Time: 20 minutes
  • Yield: 6 tostadas

Ingredients

6 corn tortillas

1/4 to 1/2 cup avocado oil or vegetable oil for frying

One 14-ounce can refried beans

1 cup red enchilada sauce

1/2 cup shredded cheddar cheese

6 eggs

2 tablespoons cilantro (optional)

1 avocado (optional)

Pickled red onions (optional)

Instructions

  1. Make the Pickled Onions (optional): Slice a red onion very thinly. Transfer the slices to a jar and add white vinegar. Fill the rest of the jar with water and add a pinch of salt and sugar. Shake and place in the fridge. The onions will be ready in 30-60 minutes and can stay in the fridge for 1-3 days.
  2. Fry the Tortillas: Heat the oil over medium heat in a cast-iron pan. Fry the tortillas for 1-2 minutes on each side until they are golden and crispy. Transfer to a paper towel-lined plate to absorb excess oil, and sprinkle with salt.
  3. Fry the Eggs: Wipe the pan clean and return to medium heat. Add a few tablespoons of enchilada sauce to the pan, creating small pools for each egg. Crack the eggs into the pools of sauce (about 2 eggs per pan). Cook for 4-5 minutes until the whites are completely set, and the sauce caramelizes around the edges. In the last few minutes, sprinkle cheddar cheese around the eggs for a crisp, cheesy edge.
  4. Assemble the Tostadas: Layer your tostadas starting with a crispy tortilla, followed by a spread of refried beans, and then a fried egg. Sprinkle with salt, cilantro, pickled onions, and chunks of avocado.

Notes

  • For a lighter version, skip the eggs and replace them with sautéed vegetables like bell peppers, onions, and zucchini.
  • For a heartier version, add seasoned ground beef on top of the beans.
  • Use different types of cheese, such as Monterey Jack or Cotija, for a different flavor profile.
  • Store the fried tortillas separately from the toppings to maintain their crispiness. Leftovers can be stored in the fridge for up to 2 days.
  • The fried tortillas can be frozen separately and reheated in a hot pan.
  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Brunch, Dinner
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 tostada
  • Calories: 350
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 185mg

Find it online: https://omgmakethis.com/red-chile-tostadas-with-eggs/