Breakfast Tostada

Name: Breakfast Tostada
Ingredients: 2 None plum tomatoes, seeded and finely chopped; 1/4 cup jarred roasted red peppers, finely chopped; 2 tbsp finely chopped red onion; 2 tbsp coarsely chopped fresh cilantro; 2 tbsp lime juice; 1/2 cup olive oil; 1/2 tsp hot sauce; 4 None small white corn tortillas; 4 None eggs; 3/4 cup finely grated Cheddar cheese

10 ingredients

3 steps

Ingredients

2 None plum tomatoes, seeded and finely chopped
1/4 cup jarred roasted red peppers, finely chopped
2 tbsp finely chopped red onion
2 tbsp coarsely chopped fresh cilantro
2 tbsp lime juice
1/2 cup olive oil
1/2 tsp hot sauce
4 None small white corn tortillas
4 None eggs
3/4 cup finely grated Cheddar cheese

Directions

1

For the salsa, place the tomato, peppers, onion, cilantro, lime juice, 1 tbsp of the olive oil and hot sauce in a medium bowl and mix well.
2

Heat the remaining olive oil in a medium skillet on medium heat. Lightly fry the tortillas, 1 at a time, until they are lightly browned on both sides. Drain on paper towels. Cover to keep warm.
3

Fry the eggs in the same skillet until crisp around the edges and the yolk is still soft. To serve, place the tortilla on a plate and sprinkle with the salsa. Top with an egg and cheese and serve.