2 Tbsp olive oil
1 cup finely chopped onion
1 tsp minced garlic
1 (14 1/2 oz) can diced tomatoes with green chiles, undrained
1 chipotle chile in adobo sauce, minced
3/4 tsp ground cumin
1/2 tsp dried Mexican oregano
1/2 cup tomato sauce
1 (14 oz) can refried black beans with lime
1/4 cup chopped cilantro
8 crisp tostada shells
8 tsp unsalted butter
8 large eggs
1 cup shredded
Monterey Jack cheese
1 Hass avocado, pitted, peeled, and thinly sliced lengthwise
1 cup fresh tomato salsa
1. Heat oil in a saucepan over medium heat. Add onion and garlic; cook 6 minutes. Add diced tomatoes with chiles, chipotle, cumin, and oregano. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes; stir in tomato sauce and simmer 2 minutes. Remove from heat; cover. Warm refried beans in a saucepan over low heat; stir in cilantro. Cover and keep warm.
2. Preheat oven to 225 degrees F. Place tostada shells directly on oven rack in oven. In each of 2 large skillets, melt 4 tsp butter over medium heat. When butter foams, add 4 eggs to each skillet. Cook until whites are firm and yolks are set but still soft, 2 to 3 minutes.
3. To assemble: Place 2 warm tostada shells on each plate. Spread each with a little sauce, then with refried beans. Top with a fried egg and spoon some sauce over eggs. Sprinkle with shredded cheese. Surround with avocado slices and top eggs with salsa.
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