Tostadas with Eggs, Black Beans, and Chorizo

Serves:	4
Level:	Easy

Ingredients

• 12 ounces chorizo, casing removed
• 1 15 1/2- to 16-ounce can refried black beans
• 4 tablespoons olive oil
• 1 large onion, chopped
• 4 tostadas (purchased 5- to 6-inch-diameter crisp tortillas)
• 4 large eggs
• 1/2 cup drained purchased fresh tomato salsa
• 1 avocado, peeled, pitted, diced
• 1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

Directions

1. Preheat oven to 300°F. Fry chorizo in medium skillet over medium-high heat until meat is cooked through and fat is rendered, about 10 minutes. Drain off all fat from skillet.
2. Add beans to chorizo and stir until heated through, about 2 minutes. Remove from heat; cover to keep warm. Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat.
3. Add onion and sauté until onion is soft, about 4 minutes.
4. Arrange tostadas on baking sheet. Spread 1/3 cup bean-chorizo mixture on each tostada. Top with onion. Place in oven to keep warm.
5. Heat remaining 2 tablespoons oil in same skillet over high heat. Drop in eggs 1 at a time. Fry over medium-high heat until whites are firm but yolks are still tender, about 1 minute per side.
6. Using metal spatula, place 1 egg on each tostada; top with salsa, avocado, and cheese.