Breakfast Tostadas

Ingredients

• 6 to 8 corn tortillas OR tostadas
• Vegetable oil
• 6 to 8 large eggs
• 1 (14-ounce) can of refried black or pinto beans, warmed
• 1/2 red onion, diced, for garnish
• 1/4 pint of cherry tomatoes, sliced
• 1 avocado, diced, for garnish
• 1 tablespoon minced cilantro, for garnish
• Hot sauce of choice, for serving

Instructions

1. 1
   In a small or medium sauté pan, set over medium-high heat, add two tablespoons of olive oil. When the oil is hot, add a corn tortilla, frying it until crispy, about 1 minute, and then flipping it onto its other side for an additional minute or so. Repeat until you’ve worked your way through all of the tortillas.
2. 2
   In the same sauté pan, add a teaspoon or two of additional oil, if needed. Fry each egg, one at a time, to your liking. I like to fry mine to about over medium, so about 2 to 3 minutes.
3. 3
   To assemble the tostadas, add a tablespoon or two of warmed refried beans to each tostadas and smother it around into an even layer. Top with an egg, some red onion, tomatoes, avocado, cilantro and a splash of hot sauce.