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Breakfast, Brunch & lunch

Chili Tostada Eggs
Ingredients
Spice up your morning with these easy breakfast tostadas. Eggs and beans deliver a double dose of protein, while tostadas bring a satisfying crunch and enchilada sauce adds a zesty kick.
2 Tbsp. olive oil, divided
1 cup red enchilada sauce, divided
8 large eggs, divided
1 cup shredded 4 cheese Mexican-style blend, divided
1 (16-oz.) can vegetarian refried beans
8 corn tostadas
1 avocado, peeled, pitted and cubed
1/4 cup chopped fresh cilantro
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Chili Tostada Eggs

Chili Tostada Eggs

Chili Tostada Eggs
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:20 minutes
directions
Heat a 12" nonstick skillet over medium. Coat skillet with 1 tablespoon oil. With 1/2 cup enchilada sauce, make 4 equal pools of sauce in skillet. Add 1 egg directly into the center of each pool of sauce. Season with salt and pepper. Cook until whites are set, 3 to 4 minutes. Using 1/2 cup cheese, sprinkle edges of each egg with cheese and cook until crisped. Transfer eggs to a plate. Repeat with remaining oil, enchilada sauce, eggs and cheese to make 4 more eggs.
Meanwhile, transfer refried beans to a microwave-safe container and heat in microwave until warm, 2 minutes. Assemble tostadas by layering each tostada with beans, eggs, avocado and cilantro.
Source: Hannaford fresh Magazine, October November 2025
 
 
 
 
 
 
 
 
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