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Red Chile Tostadas with Eggs
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Prep Time
-
Cook Time
20m
Total Time
20m
This flavorful and satisfying recipe for red chile tostadas with eggs features crispy corn tortillas topped with refried beans, red enchilada sauce, melted cheddar cheese, and fried eggs. Optional extras like cilantro, avocado, and pickled red onions add extra flavor and texture to this delicious dish.
Ingredients
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Tostadas
Other Optional Extras
Steps
1
Slice a red onion very thinly (I use a mandoline for this). Transfer to a jar and add white vinegar. Fill the rest of the jar with water and add a pinch of both salt and sugar. Shake and place in the fridge – they’ll be ready to go within 30-60 minutes, and can stay in the fridge for 1-3 days.*
2
Heat the oil over medium heat (I use a cast iron for this). When the oil is hot, fry the tortillas for a minute or two on each side until golden and crispy. Transfer to a paper towel lined plate to absorb excess oil; sprinkle with salt.
3
Wipe the pan clean. Return to medium heat. Add a few tablespoons of enchilada sauce to the pan, making a little pool of sauce for each egg. The sauce may sizzle, so wear an apron! Crack the eggs directly into the center of each pool of sauce; 2 eggs is the most I can fit in my pan at one time. Cook until the whites are completely set, 4-5 minutes. The sauce will caramelize a bit around the edges (so good). Sprinkle a bit of cheddar cheese around the edges of the eggs for the last few minutes to get a crisped, cheesy edge on your egg.
4
When the eggs are done, layer your tostadas: crispy tortilla, refried black beans, fried egg. Sprinkle with salt, cilantro, pickled onion, and/or chunks of avocado. SO so good!
Notes
*If you want to keep the pickled onions in the fridge for longer than 1-3 days, just boil your water first! I always make them in a scramble so I never do any boiling, which is why they shouldn’t be kept as long for food safety reasons. But we go through them quickly, so it works perfectly for us!
The tortillas need to fry quickly in order to get crispy, so make sure your oil is nice and hot when you put them in the pan! It shouldn’t take more than 3-4 minutes to fry them. I’ve also found that using corn tortillas out of the refrigerator makes them chewy instead of crispy, so I’d recommend using room temperature tortillas.
I never heat up my refried black beans because the other elements are warm and it all just works for me as-is! But if you want, you can microwave your beans or heat them on the stove.
The tortillas need to fry quickly in order to get crispy, so make sure your oil is nice and hot when you put them in the pan! It shouldn’t take more than 3-4 minutes to fry them. I’ve also found that using corn tortillas out of the refrigerator makes them chewy instead of crispy, so I’d recommend using room temperature tortillas.
I never heat up my refried black beans because the other elements are warm and it all just works for me as-is! But if you want, you can microwave your beans or heat them on the stove.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories605kcal30%
-
Fat34g1%
-
Saturated Fat6g0%
-
Carbohydrates56g2%
-
Fiber7g0%
-
Sugar2g0%
-
Protein21g1%
-
Cholesterol156mg7%
-
Sodium950mg47%
Percent Daily Values are based on a 2,000 calorie diet.