Tostadas with scrambled eggs, beans and tomato salsa Recipe
This breakfast looks like a small pizza on a crispy tortilla: a layer of beans, scrambled eggs and fresh tomato salsa. In Mexico these tostadas often appear at weekends, when there is more time for a relaxed, hearty breakfast. The combination of creamy beans and delicate eggs with a crunchy base gives a very pleasant contrast of textures.
Tostadas with scrambled eggs and beans are a breakfast that combines familiar flavours of eggs and bread, but in a completely different, Mexican form – on a crispy tortilla with a layer of creamy beans and fresh salsa. The contrast of textures is key here: crunchy base, smooth bean paste, soft scrambled eggs and juicy tomatoes. It’s a typical weekend breakfast, when you can take your time in the kitchen, assembling tostadas one by one and serving them straight to the table.
Chef's tips
Fry the tortillas until they are stiff and golden but not burnt – too dark and they will be bitter and quickly soften under the toppings. Take the scrambled eggs off the heat while they are still slightly moist, as they will continue to cook in the pan and on the hot tortilla; if overcooked, they lose their charm. Mash the beans gradually, adding a little water – the paste should be creamy and easy to spread, but not runny, so it doesn’t soften the tortillas too much.
How to serve
Serve the tostadas immediately after assembling, preferably on a large platter so everyone can reach for another portion at the table. They go perfectly with freshly brewed moka-pot coffee or a glass of orange juice – this kind of breakfast easily replaces an early brunch. It’s a great idea for a weekend breakfast with friends when you want to serve something more impressive than ordinary sandwiches, yet still simple to make.
Ingredients
- corn tortillas small, about 12 cm in diameter - 8 pieces
- vegetable oil for frying the tortillas - 120 ml
- eggs beaten with a fork - 6 pieces
- milk for the scrambled eggs, optional - 2 tablespoons
- canned black beans drained and rinsed - 250 g
- garlic finely chopped - 1 clove
- vegetable oil for frying the beans - 1 tablespoon
- tomato diced finely - 2 pieces
- white onion finely chopped - 0.5 pieces
- fresh coriander chopped leaves - 2 tablespoons
- lime juice for the salsa - 1 piece
- butter for frying the scrambled eggs - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Prepare the salsa: in a bowl, mix the diced tomatoes, onion, coriander, lime juice, a pinch of salt and pepper. Set aside to let the flavours meld.
- In a small pan, heat 1 tablespoon of oil. Add the garlic and fry for about 30 seconds over low heat, until fragrant but not browned.
- Add the beans, a pinch of salt and a splash of water (2–3 tablespoons). Cook for 3–4 minutes, mashing the beans with a fork or potato masher until you get a thick paste. If it’s too dry, add a little more water. Set aside.
- In a deeper pan, heat the oil for frying the tortillas over medium-high heat. Fry the tortillas for 1–2 minutes on each side, until golden and stiff. Transfer to a plate lined with paper towels to drain excess fat.
- Beat the eggs with the milk, a pinch of salt and pepper. In a clean pan, melt the butter over medium heat. Pour in the eggs and cook, gently stirring from the edges towards the centre, until you get soft, moist scrambled eggs. Remove from the heat before they are fully set – they will finish cooking in the pan.
- Spread a thin layer of bean paste on each crispy tortilla, top with a portion of scrambled eggs and finish with 1–2 tablespoons of tomato salsa on top.
- Serve immediately, while the tostadas are still crispy and the scrambled eggs are warm.
Storage
Leftover bean paste and salsa can be stored in the fridge for up to 2 days and used for quick tostadas, sandwiches or as a topping for toast. Fry fresh tortillas and scramble fresh eggs just before serving.
