Time: 15 min.
Complexity: easily
Servings: 4

Life hack: To fry eggs for a large crowd in one batch, use a muffin tin and the oven. It's a huge time saver! Serve Mexican-style eggs on crispy tostadas with refried beans, sliced ​​avocado, roasted bell peppers, grated cheese, and a green tomatillo salsa (salsa verde). You can substitute any salsa or sauce you like. A great option for brunch or a light dinner.

Ingredients:

• 2 baked sweet peppers
• 8 tostadas
• 1 tbsp. salsa verde
• 1 cup shredded Mexican cheese mix
• 8 large eggs
• 1 can (450 g) refried black beans
• 1 ripe avocado
• Special equipment: 12-cup non-stick metal muffin pan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, baked beans, sweet pepper, salsa sauce, Avocado, tortilla

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Preparation:

Step 1
• Place a rack in the middle of the oven and preheat the oven to grill mode.
Step 2
• Meanwhile, generously spray the 8 cups of a muffin tin with cooking spray. Crack an egg into each cup, sprinkle with salt, and broil until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (test for doneness by inserting a small knife into the egg). Remove from the oven and set aside.
Step 3
• While the eggs are frying, place the refried beans in a small bowl, cover, and microwave for 2 minutes. Dice the avocado. Slice the roasted red pepper into strips.
Step 4
• Place 2 tostadas on each of four plates. Spoon some beans onto each tostada. Using a small offset spatula or spoon, scoop the eggs out of the pan and add one to each tostada, golden side down.
Step 5
• Add salsa verde, roasted peppers, avocado and sprinkle with cheese.

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