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Crispy Breakfast Tostadas

Start your morning with a burst of flavor! These crispy breakfast tostadas feature a crunchy corn tortilla topped with warm beans, zesty salsa, a perfect sunny-side-up egg, and fresh avocado and radishes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 tostadas
Course: Breakfast, Brunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Base and Hot Layers
  • 4 Corn tortillas Or store-bought tostada shells
  • 1 cup Refried beans Pinto or black beans, warmed
  • 1/2 cup Salsa roja Or your favorite red salsa
  • 4 large Eggs
  • 1 tbsp Olive oil or butter For frying
Fresh Toppings
  • 1 medium Avocado Pitted and sliced
  • 1/4 cup Cotija cheese Crumbled (or Queso Fresco/Feta)
  • 2 medium Radishes Thinly sliced
  • 1/4 cup Red onion Thinly sliced
  • 1/4 cup Fresh cilantro Roughly chopped
  • 1 pinch Salt and black pepper To taste

Equipment

  • Non-stick skillet
  • Small saucepan
  • Baking Sheet (optional)
  • Flexible Spatula

Method
 

  1. If making your own tostada shells: Preheat oven to 400°F (200°C). Lightly brush corn tortillas with oil, place on a baking sheet, and bake for 5 minutes per side until crispy and golden. Set aside.
  2. In a small saucepan, gently warm the refried beans over medium-low heat until heated through and spreadable.
  3. Heat a non-stick skillet over medium heat and add olive oil or butter. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny (sunny-side-up). Season with salt and pepper.
  4. Place the crispy tostada shells on plates. Spread a generous layer of warm refried beans evenly over each shell.
  5. Spoon a layer of red salsa over the center of the refried beans.
  6. Carefully slide one fried egg onto the center of each tostada.
  7. Garnish evenly with sliced avocado, radishes, red onion, crumbled cotija cheese, and fresh cilantro.
  8. Serve immediately while the eggs and beans are warm.

Notes

To prep ahead, bake the tostada shells and chop all the fresh vegetables up to 3 days in advance. Store components separately and assemble right before serving.