Name: Chorizo and Egg Tostadas
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 1/4 cups diced cherry tomatoes (about 8 ounces); 1/2 small red onion, finely diced; 2 tablespoons pickled jalapeños, finely chopped, plus 1 tablespoon brine; 1/2 cup packed fresh cilantro, chopped, plus more for serving; 1 tablespoon fresh lime juice, plus wedges for serving; 2 tablespoons extra-virgin olive oil; Kosher salt; 8 tostada shells; 1 14.5-ounce can refried beans; 1/2 pound fresh chorizo, casings removed; 1 cup shredded pepper Jack cheese (about 4 ounces); 8 large eggs; Freshly ground pepper

Directions

Preheat the oven to 425˚ F. Combine the tomatoes, red onion, jalapeños and brine, cilantro, lime juice, 1 tablespoon olive oil and 1/4 teaspoon salt in a medium bowl. Set aside.
Arrange the tostadas on 2 baking sheets and bake until golden brown, rotating the pans halfway through, about 5 minutes. Remove from the oven. Divide the refried beans among the tostadas (about 2 heaping tablespoons each); spread evenly, leaving a 1/8-inch border. Crumble the chorizo on top of the beans. Return the tostadas to the oven and cook until the chorizo is cooked through, about 10 minutes. Top with the cheese and continue baking until melted, 1 to 2 more minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the eggs and cook until the whites are partially set, 2 to 3 minutes. Cover and cook until the whites are fully set but the yolks are still runny, 2 to 3 more minutes. Season with salt and pepper.
Divide the tostadas among plates. Top with the tomato mixture, fried eggs and more cilantro. Serve with lime wedges.

Photograph by Andrew Purcell

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Chorizo and Egg Tostadas

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