Red Chile Tostadas with Eggs

• corn tortillas↗6
• to 1/2 cup avocado oil or vegetable oil for frying0.25 cup
• one 14-ounce can refried beans14
• red enchilada sauce (I've been loving this Siete Foods Red Enchilada Sauce lately - aff link)1 cup
• shredded cheddar cheese↗0.5 cup
• eggs↗6
• cilantro↗2 tablespoon
• avocado↗1
• Pickled red onions↗

Step-by-step instructions

1. 1

   Make the Pickled Onions (optional): Slice a red onion very thinly (I use a mandoline for this). Transfer to a jar and add white vinegar. Fill the rest of the jar with water and add a pinch of both salt and sugar. Shake and place in the fridge – they’ll be ready to go within 30-60 minutes, and can stay in the fridge for 1-3 days.*

2. 2

   Fry the tortillas: Heat the oil over medium heat (I use a cast iron for this). When the oil is hot, fry the tortillas for a minute or two on each side until golden and crispy. Transfer to a paper towel lined plate to absorb excess oil; sprinkle with salt.

3. 3

   Fry the eggs: Wipe the pan clean. Return to medium heat. Add a few tablespoons of enchilada sauce to the pan, making a little pool of sauce for each egg. The sauce may sizzle, so wear an apron! Crack the eggs directly into the center of each pool of sauce; 2 eggs is the most I can fit in my pan at one time. Cook until the whites are completely set, 4-5 minutes. The sauce will caramelize a bit around the edges (so good). Sprinkle a bit of cheddar cheese around the edges of the eggs for the last few minutes to get a crisped, cheesy edge on your egg.

4. 4

   Assemble tostadas: When the eggs are done, layer your tostadas: crispy tortilla, refried black beans, fried egg. Sprinkle with salt, cilantro, pickled onion, and/or chunks of avocado. SO so good!