A Simple Fried Egg Tostada
An easy, 5-ingredient dish that’s perfect for breakfast, lunch or dinner.
As spring flirts with us here in the Maritimes, we’re spending more and more time outdoors. With all the fresh air comes increased appetites, and a fried egg tostada is one of our favourite fast meals.
I’m back with another super simple recipe for kids, beginner cooks, or anyone who needs a quick bite. While the 5-ingredient Cinnamon Toast with Ricotta and Strawberries satiates the sweet tooth, today’s dish is all about savoury.
So grab a skillet and a stack of corn tortillas because fried egg tostadas are on our Cinco de Mayo menu!
A Simple Fried Egg Tostada
You really only need three ingredients for this simple fried egg tostada – oil, egg and a corn tortilla – but I’ve rounded it out to more of a meal. We love them topped with avocado and salsa, or even piled high with beans, cheese and cilantro.
My kids love egg tostadas so much, I taught them how to fry them for themselves. We always keep eggs and corn tortillas on hand so that we’re ready for when those cravings hit.
Serve your egg tostada plain with a sprinkling of salt and a dash of hot sauce or dress them with any of the following:
- Sour cream or Greek yogurt
- Guacamole, Pea-camole or sliced avocado
- Salsa or Black Bean and Corn Salsa
- Fresh lime
- Sliced radishes or fennel
- Frijoles Rancheros (beans)
- Fresh cilantro, chives or oregano
- Grated cheddar cheese
Serve these up for Mom on Sunday for Mother’s Day and don’t forget a Margarita cocktail or Green Pina Colada Smoothie.
Fried Egg Tostada
Ingredients
- 2 teaspoons extra virgin olive oil
- 4 soft corn tortillas
- 4 large eggs
- 1 avocado sliced
- 1/4 cup fresh cilantro chopped
- 1/2 teaspoon za'atar optional
Instructions
- Preheat the oven to 'Warm' In a medium skillet or sauté pan, heat 1 teaspoon of olive oil over medium heat.
- Using cooking tongs, add two tortillas to the pan and swirl around in the oil, coating both sides. Cook for 30 seconds.
- Flip tortillas and immediately crack an egg onto each tortilla. The hot tortilla will begin to cook the egg. I also pop the yolk with a spatula here, but you don't have to. Cook for 1 minute.
- Using a spatula, carefully flip the tortillas and eggs together to finish cooking the egg. About 30 seconds. Transfer to two plates and keep fried egg tostadas warm in the oven.
- Repeat steps 1-4 with the remaining tortillas and eggs.
- Garnish four plates of fried egg tostadas with sliced avocado, chopped cilantro and a sprinkling of za'atar, if you like. Serve at once.
We usually keep flour tortillas on hand here. Is there a specific reason for the corn tortillas, or is it a flavour preference?
Thank you!
This would be delicious with both! We usually have corn tortillas on hand, however.
How delicious and beautiful!