Description
A quick and delicious breakfast recipe featuring crispy fried corn tortillas topped with creamy avocado, savory cotija cheese, perfectly fried eggs, fresh cilantro, and a spicy kick of hot sauce.
Ingredients
Scale
Main Ingredients
- 2 small corn tortillas
- 2 tablespoons vegetable oil
- ½ ripe avocado
- ¼ cup crumbled cotija cheese
- 2 large eggs, fried
- Fresh cilantro, for garnish
- Hot sauce, to taste
Instructions
- Heat Oil and Fry Tortillas: Add vegetable oil to a small skillet over medium heat. Once the oil is shimmering hot, add one corn tortilla. As it puffs up from the heat, use a fork to poke some holes to flatten it out. Fry for 1-2 minutes on each side until crispy. Remove and drain on paper towels. Repeat with the second tortilla.
- Fry the Eggs: Using the same skillet, crack in the two eggs. If the skillet is dry, add a small drizzle of oil. Fry the eggs for about 2 minutes without flipping so that the whites are mostly set. Cover the skillet and let steam for 30 seconds to fully set the whites while keeping the yolks runny.
- Assemble Tostadas: On each crispy tortilla, spread half of the smashed avocado evenly. Sprinkle cotija cheese generously over the avocado layer. Place one fried egg on top of each tortilla.
- Garnish and Serve: Garnish each tostada with fresh cilantro leaves and drizzle with hot sauce according to taste. Serve immediately for the best flavor and texture.
Notes
- Use ripe avocado for the creamiest spread and best flavor.
- If you prefer, use a non-stick skillet for easier frying and less oil absorption.
- To make this recipe gluten-free, ensure tortillas are 100% corn with no wheat additives.
- Adjust the amount of hot sauce to your spice preference.
- For a vegetarian version, this recipe is already suitable.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 370 mg
