Red Chile Tostadas with Eggs

By Pinch of Yum · 25 min

Ingredients

Instructions

1. Thinly slice the red onion and put it in a jar with white vinegar. Fill the rest of the jar with water, add a pinch each of salt and sugar, shake, and refrigerate for 30 to 60 minutes.
2. Heat the oil over medium heat. When hot, fry the tortillas for a minute or two per side until golden and crispy. Drain on a paper towel and sprinkle with salt.
3. Wipe the pan clean and return it to medium heat. Spoon a few tablespoons of enchilada sauce into the pan, making a small pool for each egg.
4. Crack the eggs into the centre of each pool, two at a time at most. Cook until the whites are completely set, 4 to 5 minutes. Sprinkle cheddar around the edges during the last few minutes.
5. Layer each tostada: crispy tortilla, refried beans, fried egg. Top with salt, cilantro, pickled onion and/or avocado chunks.

Summarized from Pinch of Yum's video. Watch it for the details.

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