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Sunny-side Up Egg Tostadas

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American Egg Board Sunny-side Up Egg Tostadas Heart-Check certified recipe
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Sunny-side Up Egg Tostadas

These Sunny-side Up Egg Tostadas are an easy option for a quick brunch or dinner. The colorful veggie toppings pair perfectly with a nutritious and delicious egg. Plus, baking the corn tortillas in the oven is a simple way to create a crispy base.

This recipe from the Egg Nutrition Center is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings  4   Serving Size   1 tostada and 1 egg

  • 4 6-inch corn tortillas
  • 3 teaspoons extra virgin olive oil (divided)
  • 1 garlic clove
  • 1 (15-ounce) can no-salt-added pinto beans, drained and rinsed
  • 1 (4-ounce) can mild green chiles
  • 2 teaspoons chili powder
  • 1 tablespoon lime juice
  • 1 lime (cut into 4 wedges)
  • 4 large eggs
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon cracked black pepper
  • 1/4 cup pico de gallo
  • 1 small avocado (diced)
  • 3 radishes (thinly sliced)
  • 2 cups finely shredded romaine lettuce

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 400°F. Lightly spray both sides of tortillas with cooking spray and arrange on a large baking sheet. Bake for 5 minutes then flip and cook on the other side until lightly browned, about 5 more minutes.
  2. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add garlic and cook until fragrant, 30 seconds. Stir in the pinto beans, green chiles and chili powder and cook, stirring frequently until beans are warmed throughout and spices smell warm and toasty, about 5 minutes. Turn heat off, stir in lime juice and gently mash with the back of a spoon or fork. Transfer mixture to a bowl; cover with a lid or piece of foil to keep warm.
  3. Wipe out the skillet, add 2 remaining teaspoons of oil and set over medium heat. Crack eggs one at a time into the skillet and sprinkle with salt and black pepper. Cook until whites are set and edges are crisp, about 3 minutes.
  4. Spread bean mixture on baked tortillas and garnish with pico de gallo, avocado, radishes and lettuce. Top each with an egg and serve with a lime wedge.

Nutrition Facts

Sunny-side Up Egg Tostadas

CaloriesCalories

337 Per Serving

ProteinProtein

14g Per Serving

FiberFiber

6g Per Serving

Nutrition Facts

Calories 337
Total Fat 17.0 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 9.4 g
Cholesterol 186 mg
Sodium 559 mg
Total Carbohydrate 35 g
Dietary Fiber 6 g
Sugars 2 g
Protein 14 g
 

These Sunny-side Up Egg Tostadas are an easy option for a quick brunch or dinner. The colorful veggie toppings pair perfectly with a nutritious and delicious egg. Plus, baking the corn tortillas in the oven is a simple way to create a crispy base.

This recipe from the Egg Nutrition Center is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Sunny-side Up Egg Tostadas

CaloriesCalories

337 Per Serving

ProteinProtein

14g Per Serving

FiberFiber

6g Per Serving
×
Calories 337
Total Fat 17.0 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 9.4 g
Cholesterol 186 mg
Sodium 559 mg
Total Carbohydrate 35 g
Dietary Fiber 6 g
Sugars 2 g
Protein 14 g

Ingredients

Servings  4   Serving Size   1 tostada and 1 egg

  • 4 6-inch corn tortillas
  • 3 teaspoons extra virgin olive oil (divided)
  • 1 garlic clove
  • 1 (15-ounce) can no-salt-added pinto beans, drained and rinsed
  • 1 (4-ounce) can mild green chiles
  • 2 teaspoons chili powder
  • 1 tablespoon lime juice
  • 1 lime (cut into 4 wedges)
  • 4 large eggs
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon cracked black pepper
  • 1/4 cup pico de gallo
  • 1 small avocado (diced)
  • 3 radishes (thinly sliced)
  • 2 cups finely shredded romaine lettuce

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 400°F. Lightly spray both sides of tortillas with cooking spray and arrange on a large baking sheet. Bake for 5 minutes then flip and cook on the other side until lightly browned, about 5 more minutes.
  2. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add garlic and cook until fragrant, 30 seconds. Stir in the pinto beans, green chiles and chili powder and cook, stirring frequently until beans are warmed throughout and spices smell warm and toasty, about 5 minutes. Turn heat off, stir in lime juice and gently mash with the back of a spoon or fork. Transfer mixture to a bowl; cover with a lid or piece of foil to keep warm.
  3. Wipe out the skillet, add 2 remaining teaspoons of oil and set over medium heat. Crack eggs one at a time into the skillet and sprinkle with salt and black pepper. Cook until whites are set and edges are crisp, about 3 minutes.
  4. Spread bean mixture on baked tortillas and garnish with pico de gallo, avocado, radishes and lettuce. Top each with an egg and serve with a lime wedge.
 

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