Okay, I’m back and it’s #meatlessmonday time!
Yeah, I know it’s been a few weeks and I feel real bad about it, but I shall make it up to vegetarians everywhere I promise. But enough of that for now, on to
Fried Egg Tostadas!
I wanted to do something a bit fancier for tonight’s post. For instance, at some point in time I am going to expose my version of Jasper Mirabile’s recipe for green lentil soup (or you know, I might just ask him for it). However, quite frankly, things just didn’t go as planned tonight between forgetting to pack BWD, Jr.’s swimming trunks and the fact I hadn’t eaten much all day. So I gave up on anything fancy and instead whipped up a little Mexican sauce, fried up some eggs and happily went to town.
By the way, I promise you, my food tasted better than that picture. Tonight was all about rush jobs, even with the picture!
Making Fried Egg Tostadas
This is probably the quickest meal I’ve ever made… If it’s not, it’s right up there. Which was a good thing. I was starving.
You will need:
- 1 can of tomato sauce
- 1 tablespoon kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1/2 tablespoon epizote
- 2 tablespoons olive oil
- 2 eggs
- 2 4 inch corn tortillas
- 4 tablespoons refried beans
Open the can of tomato sauce and pour it and the spices into a sauce pan. Bring to a boil over medium high heat. Once boiling, reduce heat to medium and stir occasionally.
Get a skillet very hot over medium-high heat. Add the olive oil. Crack the eggs over the skillet and fry them for about a minute. Then flip and cook another minute. Remove from the heat. Don’t worry about pretty. The eggs get covered up by the sauce.
Next, cook two corn tortillas thirty seconds on each side, just to get them soft. Then assemble your tostada by spreading the beans on the tortilla, then adding the egg, and finishing with sauce.