Breakfast Tostada Recipe

Fry tortillas

Pour 1 cup vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F / 175°C or when a tortilla edge sizzles). Working in batches, fry each corn tortilla 30–45 seconds per side until crisp and golden. Transfer to a paper-towel-lined tray and immediately sprinkle lightly with 1 tsp salt. Keep warm in a single layer in a low oven (200°F / 95°C) while you finish other components.

Sauté aromatics

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and cook until translucent, 4–5 minutes. Add 2 minced garlic cloves and 1 minced jalapeño; cook 30 seconds until fragrant.

Simmer sauce

Stir in 14 oz crushed tomatoes and 1 tbs tomato paste. Add 1/2 tsp ground cumin, 1/2 tsp dried oregano, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and reduce heat to maintain a low simmer for 10–12 minutes, stirring occasionally until slightly thickened.

Finish

Finish the sauce by stirring in 1 tbs lime juice. Taste and adjust seasoning. Keep warm until assembly.

Sauté peppers & onion

In a medium skillet, heat 1 tsp olive oil over medium-high heat. Add thinly sliced red and green bell peppers and 1/4 cup thinly sliced red onion. Sauté 4–5 minutes until slightly softened but still bright.

Warm beans

Add 1 cup drained and rinsed black beans to the skillet, season with 1/4 tsp salt and 1/8 tsp black pepper. Cook 2–3 minutes until beans are warmed through. Mash lightly with the back of a spoon if you prefer a slightly creamy texture. Keep warm.

Quick-pickle cabbage

Place 1 cup thinly sliced red cabbage in a small bowl. Whisk together 3 tbs apple cider vinegar, 3 tbs water, 1 tsp sugar and 1/4 tsp salt until sugar dissolves. Pour the pickling liquid over the cabbage, toss to combine. Let sit at room temperature for at least 10 minutes (or refrigerate up to 2 hours) to quick-pickle and soften slightly.

Prepare toppings

Grate 1 cup sharp cheddar and prepare 1 avocado: halve, pit and slice. Stir 1/2 cup sour cream smooth; if desired thin with 1–2 tsp water or lime juice for easier drizzling. Have tajín, chopped cilantro and lime wedges ready.

Fry eggs

Heat a nonstick skillet over medium-low and add 1 tsp butter or oil. Crack eggs into the pan (work in two batches if needed). Cook until whites are set but yolks are still runny, about 3–4 minutes for sunny-side; for over-easy flip carefully and cook an additional 20–30 seconds. Season each egg with a pinch of 1/4 tsp salt and a grind of black pepper.

Layer sauce

Place fried tortillas on plates (2 per serving if making 2 servings). Spoon a thin layer of warm ranchero sauce onto each tortilla to keep it slightly saucy.

Add beans

Add a scoop (~1/3 cup) of the warmed black beans and peppers onto each sauced tortilla, spreading slightly but leaving edges crisp.

Cheese

Top beans with a sprinkle of grated cheddar (about 2 tbs per tostada) so it melts slightly from the warm beans and sauce.

Fresh toppings

Add a few slices of fresh avocado and a generous tablespoon of pickled red cabbage to each tostada. Scatter thin slices of raw red onion if you like extra crunch.

Finish and serve

Place a fried egg on top of each stacked tostada. Drizzle sour cream over the eggs and tostada (use a spoon or squeeze bottle). Finish with a light dusting of tajín, a squeeze of lime, and optional chopped cilantro.