Breakfast Tostadas with Eggs and Fresh Pico
Crisp tostadas hold seasoned beans, eggs, and bright fresh pico for a satisfying 25-minute breakfast.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 4 crisp tostada shells
- 1 cup vegetarian refried beans
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 4 large eggs
- 3 Roma tomatoes seeded and finely diced
- 1/2 cup white onion finely diced
- 1/8 to 1/4 cup fresh cilantro chopped
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt plus more to taste
- black pepper to taste
- grated cheese for topping
Instructions
Instructions
- Combine the diced tomatoes, onion, cilantro, lime juice, and salt to make the pico de gallo. Adjust the lime, cilantro, and salt to taste.
- Stir the chili powder, garlic powder, cumin, and cayenne into the refried beans.
- Preheat the oven to 400°F. Spread the seasoned beans over the tostada shells, place them on a lined baking sheet, and bake for 3 to 5 minutes until crisp and hot.
- While the tostadas bake, fry or scramble the eggs and season them with salt and black pepper.
- Top each hot tostada with an egg, pico de gallo, and optional grated cheese. Serve immediately.
Notes
Assemble immediately before serving so the tostada shells remain crisp.