We’re making Red Chile Tostadas with Eggs! We’re talking creamy, crunchy, drippy, and tangy – the absolute perfect flavor combination.
- 6 corn tortillas
- 1/4 to 1/2 cup avocado oil or vegetable oil for frying
- one 14-ounce can refried beans
- 1 cup red enchilada sauce (I use a pouch of Frontera Red Chile Enchilada sauce – my all time fave)
- 1/2 cup shredded cheddar cheese
- 6 eggs
Pickled Red Onions (Optional):
- 1 red onion
- 2/3 cup white distilled vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
Other Optional Extras:
- 2 tablespoons cilantro
- 1 avocado
- Make the Pickled Onions (optional): Slice a red onion very thinly (I use a mandoline for this). Transfer to a jar and add white vinegar. Fill the rest of the jar with water and add a pinch of both salt and sugar. Shake and place in the fridge – they’ll be ready to go within 30-60 minutes, and can stay in the fridge for 1-3 days.*
- Fry the tortillas: Heat the oil over medium heat (I use a cast iron for this). When the oil is hot, fry the tortillas for a minute or two on each side until golden and crispy. Transfer to a paper towel lined plate to absorb excess oil; sprinkle with salt.
- Fry the eggs: Wipe the pan clean. Return to medium heat. Add a few tablespoons of enchilada sauce to the pan, making a little pool of sauce for each egg. The sauce may sizzle, so wear an apron! Crack the eggs directly into the center of each pool of sauce; 2 eggs is the most I can fit in my pan at one time. Cook until the whites are completely set, 4-5 minutes. The sauce will caramelize a bit around the edges (so good). Sprinkle a bit of cheddar cheese around the edges of the eggs for the last few minutes to get a crisped, cheesy edge on your egg.
- Assemble tostadas: When the eggs are done, layer your tostadas: crispy tortilla, refried black beans, fried egg. Sprinkle with salt, cilantro, pickled onion, and/or chunks of avocado. SO so good!
*If you want to keep the pickled onions in the fridge for longer than 1-3 days, just boil your water first! I always make them in a scramble so I never do any boiling, which is why they shouldn’t be kept as long for food safety reasons. But we go through them quickly, so it works perfectly for us!
The tortillas need to fry quickly in order to get crispy, so make sure your oil is nice and hot when you put them in the pan! It shouldn’t take more than 3-4 minutes to fry them. I’ve also found that using corn tortillas out of the refrigerator makes them chewy instead of crispy, so I’d recommend using room temperature tortillas.
I never heat up my refried black beans because the other elements are warm and it all just works for me as-is! But if you want, you can microwave your beans or heat them on the stove.
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Fry
- Cuisine: Mexican-Inspired
Keywords: tostada, red chile enchilada sauce, egg