Tostadas are basically an open-faced taco party. And when you put a fried egg on top? Now we’re talking breakfast, lunch, and dinner.
Crispy tortilla + creamy refried beans + runny egg + crunchy toppings. Ten minutes. One pan. Absolute chaos in the best way.
Ingredients
Serves 2 (2 tostadas each).
- 4 corn tostada shells (or fry your own corn tortillas)
- 1 cup refried beans (canned is fine)
- 4 large eggs
- 2 tablespoons oil or butter
- ½ cup shredded lettuce or cabbage
- ¼ cup crumbled queso fresco or cotija cheese
- ¼ cup salsa or hot sauce
- Optional: sliced avocado, pickled onions, crema, cilantro
Step-by-Step Instructions
Step 1: Warm the Beans
- In a small saucepan or microwave, heat refried beans until warm and spreadable.
Step 2: Fry the Eggs
- Heat oil in a nonstick skillet over medium heat.
- Crack eggs into the skillet. Cook sunny-side up for 2-3 minutes until whites are set and yolks are runny. Season with salt.
Step 3: Assemble the Tostadas
- Spread a generous layer of warm refried beans onto each tostada shell.
- Top with shredded lettuce.
- Gently place a fried egg on each tostada.
Step 4: Add Toppings and Serve
- Sprinkle with queso fresco, drizzle with salsa, and add avocado or crema if using.
- Serve immediately. Eat with a fork and knife, or pick it up and accept the mess.
Summary
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes
Yield: 4 tostadas (2 servings)
Difficulty: Easy
Storage Notes
Leftovers?
Tostadas are a fresh food. Assembled ones get soggy fast. Store components separately:
- Beans: Fridge for 5 days
- Fried eggs: Not worth saving. Make fresh.
- Tostada shells: Keep in a sealed bag at room temp
Make It Faster:
Keep canned beans and tostada shells in the pantry. Eggs in the fridge. This meal is always 10 minutes away.
Pro Variation:
Add chorizo, black beans instead of refried, or a drizzle of chipotle crema.
