A quick and easy take on a tostada that is delicious for breakfast, lunch or snack. Simple enough for kids to make and requires only 2 main ingredients: eggs and corn tortillas.
Course Breakfast & Brunch
Cuisine Mexican
Keyword Dairy-Free, Gluten-free, Vegetarian
Essential Ingredient Eggs
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 4people
Calories 218kcal
Ingredients
2teaspoonsextra virgin olive oil
4soft corn tortillas
4large eggs
1avocadosliced
1/4cupfresh cilantrochopped
1/2teaspoonza'ataroptional
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.