Tostadas with Eggs, Black Beans, and Chorizo
Course: BreakfastCuisine: MexicanDifficulty: Easy
Servings
4
servingsIngredients
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
- 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.
- 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.
- Add onion and sauté until onion is soft, about 4 minutes.
- Arrange tostadas on baking sheet. Spread 1/3 cup bean-chorizo mixture on each tostada. Top with onion. Place in oven to keep warm.
- 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.
- Using metal spatula, place 1 egg on each tostada; top with salsa, avocado, and cheese.
