Description
These Red Chile Tostadas with Eggs are a flavorful and satisfying Mexican-inspired breakfast or brunch dish. Crispy corn tostada shells topped with a rich red chile sauce, eggs, queso fresco, avocado, and fresh cilantro make for a delicious and hearty meal.
Ingredients
Scale
Corn Tostada Shells:
- 8 corn tostada shells
Red Chile Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) red enchilada sauce or red chile sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
Eggs and Toppings:
- 8 large eggs
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- Sauté Aromatics: Heat olive oil in a skillet, sauté onion until soft, add garlic.
- Make Red Chile Sauce: Add enchilada sauce, cumin, paprika, salt, and pepper. Simmer.
- Cook Eggs: Fry or scramble eggs in a separate skillet.
- Assemble Tostadas: Place tostada shells on plates, top with sauce, eggs, queso fresco, cilantro, and avocado.
- Serve: Garnish with lime wedges and serve immediately.
Notes
- For extra heat, add sliced jalapeños or hot sauce.
- You can also add refried beans as a base layer on each tostada.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tostadas
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 215mg
