Tostadas are basically an open-faced taco party. And when you put a fried egg on top? Now we’re talking breakfast, lunch, and dinner.
Crispy tortilla + creamy refried beans + runny egg + crunchy toppings. Ten minutes. One pan. Absolute chaos in the best way.
Step-by-Step Instructions
Warm the Beans
In a small saucepan or microwave, heat refried beans until warm and spreadable.
Fry the Eggs
Heat oil in a nonstick skillet over medium heat.
Crack eggs into the skillet. Cook sunny-side up for 2-3 minutes until whites are set and yolks are runny. Season with salt.
Assemble the Tostadas
Spread a generous layer of warm refried beans onto each tostada shell.
Top with shredded lettuce.
Gently place a fried egg on each tostada.
Add Toppings and Serve
Sprinkle with queso fresco, drizzle with salsa, and add avocado or crema if using.
Serve immediately. Eat with a fork and knife, or pick it up and accept the mess.
Summary
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes
Yield: 4 tostadas (2 servings)
Difficulty: Easy
Storage Notes
Leftovers?
Tostadas are a fresh food. Assembled ones get soggy fast. Store components separately:
- Beans: Fridge for 5 days
- Fried eggs: Not worth saving. Make fresh.
- Tostada shells: Keep in a sealed bag at room temp
Make It Faster:
Keep canned beans and tostada shells in the pantry. Eggs in the fridge. This meal is always 10 minutes away.
Pro Variation:
Add chorizo, black beans instead of refried, or a drizzle of chipotle crema.
