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Red Chile Tostadas with Fried Eggs

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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:

  1. 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.
  2. Warm the refried beans. Spread a layer on top of the tostadas. Set aside.
  3. 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.
  4. 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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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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