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Red Chile Tostadas with Eggs

A delicious meal featuring crispy tostada shells layered with refried beans, sunny-side-up eggs, and vibrant red chile sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Dinner
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces tostada shells Crispy fried or baked corn tortillas.
  • 4 large eggs Cook sunny-side-up or to desired doneness.
  • 1 cup red chile sauce Check for halal compliance.
  • 1 cup refried beans Canned or homemade.
  • 1 pieces avocado Sliced.
  • 0.5 cup shredded cheese Cheddar or Monterey Jack.
  • to taste fresh cilantro Chopped for garnish.
  • to taste salt and pepper

Method
 

Preparation
  1. If using canned refried beans, heat them in a small saucepan over low heat until warmed through. If making from scratch, ensure they’re ready.
  2. In a non-stick skillet, heat a little oil over medium heat. Crack an egg into the skillet and cook it sunny-side up or to your preferred doneness. Repeat for the remaining eggs. Season with salt and pepper.
Assembly
  1. On each tostada shell, start by spreading a layer of refried beans.
  2. Top with a cooked egg and drizzle generously with red chile sauce.
  3. Finish with slices of avocado, a sprinkle of shredded cheese, and chopped fresh cilantro.
Serving
  1. Serve your tostadas warm and enjoy the colorful presentation.

Notes

Substitutions for cheese could be a dairy-free version or using black beans instead of refried beans. Ensure to manage timing for cooking eggs for uniform results. Store leftover components in separate airtight containers; assembled tostadas should be stored unassembled to keep shells crispy.