Tostadas with chorizo and fried eggs

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 800, total fat 54 G., saturated fats 20 G., proteins 39 G., carbohydrates 34 G., fiber 6 G., cholesterol 447 mg, sodium 1713 mg, sugar 3 G.

On a late Sunday morning, treat your family to this delicious Mexican-inspired breakfast. Crispy tostadas are topped with cheese, beans, Mexican chorizo, a fried egg, and fresh pico de gallo, giving them an unparalleled, fresh flavor. These tostadas are also perfect for dinner.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

1 and 1/4 cups diced cherry tomatoes (about 200 g)
Half a small red onion, finely diced
2 tablespoons pickled jalapeños, finely chopped, + 1 tablespoon brine
0.5 cup chopped fresh cilantro + extra for serving
1 tbsp freshly squeezed lime juice + wedges for serving
2 tablespoons extra-virgin olive oil
8 tostadas
1 can (400 g) of canned refried beans
200 g raw chorizo sausage without casing
1 cup grated Pepper Jack cheese (about 100 g)
8 large eggs

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 220°C.
In a medium bowl, combine tomatoes, red onion, jalapeño and brine, cilantro, lime juice, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside.

Place the tostadas on 2 baking sheets and bake until golden brown, rotating the sheets halfway through, about 5 minutes. Remove from the oven. Spoon the refried beans onto the tostadas (about 2 heaping tablespoons per tostada); spread evenly, leaving a 1/4-inch border. Spread the chorizo on top of the beans. Return the tostadas to the oven and bake until the chorizo is cooked through, about 10 minutes. Sprinkle with grated cheese and continue baking until melted, another 1 to 2 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the eggs and cook until the whites are partially set, 2 to 3 minutes. Cover and cook until the whites are completely set but the yolks are still runny, another 2 to 3 minutes. Season with salt and pepper to taste.
Divide the tostadas among plates. Top with pico de gallo, scrambled eggs, and cilantro. Serve with lime wedges.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Main courses / Meat / Vegetables and mushrooms / Eggs and dairy products / Fast food / Tortilla Dishes / / Food Network - recipes / Mexican cuisine

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