Breakfast tostada with egg and American-style beans Recipe
A breakfast tostada is a crispy tortilla base with toppings that appears on the menus of many diners and tex-mex bars in the US. It’s something between toast and a mini pizza, only on a corn base. It’s perfect for weekends when you want something more substantial than a sandwich, but still in a breakfast mood.
United States
Difficulty: Easy
🌅
Breakfast
☀️
Lunch
🍿
Snack
🌶️
Medium spicy
Salty
Spicy
Umami
Filling
Warming
Crunchy
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
2
Ingredients
- tortilla - 4 pieces
- egg - 4 pieces
- red beans drained - 200 g
- yellow cheese grated - 60 g
- chopped tomatoes canned - 100 g
- onion - 0.5 pieces
- chili pepper - 0.5 pieces
- vegetable oil - 2 tablespoons
- ground cumin - 0.5 teaspoons
- salt
- black pepper
- coriander fresh, chopped - 2 tablespoons
Main Ingredient:
eggs
Preparation
- Preheat the oven to 200°C (top and bottom heat). Place the tortillas on a baking tray lined with baking paper and bake for 5–7 minutes, until they become dry and crispy but not yet deeply browned.
- Peel the onion and cut it into a small dice. Finely chop the chili pepper, removing the seeds if you want a milder version.
- Heat 1 tablespoon of oil in a frying pan. Add the onion and fry for 3–4 minutes over medium heat, stirring, until it softens and turns slightly translucent but does not brown. Add the chili and fry for 1 more minute.
- Add the drained beans and canned tomatoes. Sprinkle in the cumin, a pinch of salt and pepper. Cook for 5–7 minutes over medium heat, stirring, until the sauce thickens slightly. If you like, gently mash some of the beans with a fork so the mixture becomes creamier.
- Grate the cheese on a coarse grater. Rinse and chop the coriander.
- Heat the remaining 1 tablespoon of oil in a second frying pan. Crack in the eggs and fry for 3–4 minutes over medium heat, until the whites are fully set and the yolks remain runny (or longer if you prefer them set). Season the eggs with salt and pepper at the end of frying.
- Spoon a portion of the hot beans with tomatoes onto each crispy tortilla and spread almost to the edges. Sprinkle with grated cheese so it sticks to the warm beans.
- Place one fried egg on top of each tostada. Sprinkle with chopped coriander and serve immediately, before the tortilla softens from the topping.
Storage
In fridge:
2 days
Freezing:
No
Najlepiej przechowywać osobno usmażoną fasolę i osobno tortille. Gotowe tostady z jajkiem szybko miękną i tracą chrupkość, więc składaj je tuż przed podaniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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