Ranch-Style Egg Tostadas

Lorenza Ávila
Give your breakfast a very simple, tasty, and Mexican twist with this ranch-style egg tostada recipe. This step-by-step is ideal for when you want to have a dish with a very attractive presentation, making it perfect if you have guests at home. To make the egg perfect, break it carefully and pour it directly into the pan, always keeping the flame on low heat.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 3 serrano chiles, for the sauce
  • 1/4 cups chicken broth, for the sauce
  • 1/4 cups fresh cilantro, for the sauce
  • 2 tablespoons vegetable oil, for the sauce
  • 4 tomatoes, seedless and diced for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • 2 tablespoons vegetable oil, for the egg
  • 8 eggs
  • salt, for the egg
  • pepper, for the egg
  • 8 tostadas
  • pinto beans, refried beans to accompany
  • queso fresco, crumbled to accompany
  • avocado, sliced, to accompany
  • fresh cilantro, (leaves) to accompany
Preparation
15 mins
20 mins
Low
  • For the sauce: on a comal over medium heat, roast the onion, garlic, and serrano pepper until cooked. Then blend together with chicken broth and cilantro until fully combined. Set aside.
  • In a pan over medium heat, pour the oil, add the diced tomato, and cook until it changes color. Incorporate the blended mixture and season with salt and pepper. Cook for 6 minutes. Set aside.
  • For the egg: in a non-stick skillet, heat oil over low heat, gently break an egg to avoid damaging the yolk and pour it into the skillet, season with salt and pepper, and cook for 5 minutes or until you achieve the desired consistency. Set aside.
  • For the tostada: cover a tostada with refried beans, place the fried egg, ranch sauce, crumbled cheese, avocado, and cilantro leaves. Serve on a flat plate and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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