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Red Chile Tostadas with Fried Eggs





Serves 6 |
Great for breakfast, lunch or dinner!
Ingredients:
| 1/2 cup avocado oil, for frying |
| 6 corn tortillas |
| Salt, to taste |
| 1 can refried beans, 14 oz. |
| 1 cup red enchilada sauce |
| 6 eggs |
| 1/2 cup shredded cheddar cheese |
| 2 tablespoons cilantro, for garnish |
Directions:
- Pour the avocado oil into a skillet and bring to medium heat. When the oil is hot, fry the tortillas for about 1 minute per side, until golden brown and crispy. Transfer to a paper towel lined plate. Sprinkle a pinch of salt over top.
- Warm the refried beans. Spread a layer on top of the tostadas. Set aside.
- Wipe the skillet clean. Return to medium heat. Spoon about 2 tablespoons of enchilada sauce to the skillet for each egg. Crack the eggs directly into the center of the enchilada sauce. Cook until the whites are completely set, 4-5 minutes. Sprinkle a small amount of cheddar cheese around the edges of the eggs during the last 2 minutes of cooking. When the eggs are done, transfer to a tostada. Repeat with remaining eggs.
- Sprinkle a pinch of salt and cilantro on top of the fried egg and enjoy!
| Main Ingredient: | Tortilla, Egg |
| Cooking Method: | Stovetop |
| Course: | Dinner, lunch, breakfast |
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