Fried Egg Tostadas with Black Bean Purée

Name: Fried Egg Tostadas with Black Bean Purée
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pieces corn tortillas (small); 2 tablespoons vegetable oil; 2 cups canned black beans (drained and rinsed); 1 clove garlic (minced); 1 tablespoon olive oil; 1 teaspoon cumin (ground); 1/4 teaspoon salt; 1/4 cup water; 4 large eggs; 1 cup feta cheese (crumbled); 1 cup fresh cilantro (chopped); 1 medium avocado (sliced)

35 min 4 servings Medium

All Recipes

Crispy tostadas topped with creamy black bean purée and sunny-side-up eggs, perfect for a hearty breakfast.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Tostadas are a versatile dish that can be enjoyed at any time of the day. With their crispy base and variety of toppings, they offer a delightful combination of textures and flavours. In this recipe, we elevate the humble tostada with a rich black bean purée and perfectly fried eggs. This dish is not only satisfying but also packed with protein and fibre, making it an excellent choice for a nourishing breakfast.

Instructions

Prepare the tortillas

Preheat the oven to 400°F (200°C). Lightly brush the tortillas with vegetable oil and place them on a baking sheet. Bake for 5-7 minutes until golden and crispy.

Pro tip: For even crispier tortillas, flip them halfway through baking.

Make the black bean purée

In a medium saucepan, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add black beans, cumin, salt, and water. Cook for 5 minutes, then mash with a fork or potato masher until smooth.

Pro tip: Adjust the consistency of the purée by adding more water if needed.

Fry the eggs

In a non-stick skillet, heat a little oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks remain runny, about 3-4 minutes.

Pro tip: Cover the skillet with a lid to help the eggs cook evenly.

Assemble the tostadas

Spread a generous layer of black bean purée over each tostada. Top with a fried egg, crumbled feta cheese, cilantro, and avocado slices.

Pro tip: Serve immediately to ensure the tostadas stay crispy.

💡

Tips & Tricks

For extra crispiness, lightly brush the tortillas with oil before baking.
Use a non-stick skillet for perfectly cooked eggs.
Add a splash of lime juice to brighten the bean purée.
Store leftover bean purée in the fridge for up to 3 days.

Frequently Asked Questions

What are haricots frits?

Haricots frits typically refer to beans that are fried or cooked in a pan with some oil and seasoning. In this recipe, we use black bean purée as a base for the tostadas.

Can I use flour tortillas instead of corn tortillas?

Yes, you can substitute flour tortillas for corn tortillas, but the texture and flavor will be slightly different.

How can I make the black bean purée ahead of time?

You can prepare the black bean purée up to 2 days in advance and store it in an airtight container in the refrigerator.

How do I know when the eggs are perfectly fried?

Fry the eggs until the whites are set and the edges are crispy, but the yolks remain runny, usually about 3-4 minutes.

What should I do if the tortillas become soggy?

Ensure the tortillas are fried until crisp and assembled just before serving to maintain their texture.

Serving Suggestions

Serve these Fried Egg Tostadas with Black Bean Purée alongside a fresh tomato salsa or avocado slices for a complete meal. They pair beautifully with a cup of freshly brewed coffee or a refreshing glass of orange juice. If you're planning ahead, you can make the black bean purée in advance and simply reheat it when ready to assemble your tostadas. Store any leftovers in an airtight container in the refrigerator for up to three days.

Nutrition per serving

350

Calories

15g

Protein

18g

Fat

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