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Crispy breakfast tostadas
Crispy breakfast tostadas
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious Mexican tostadas with cheese, sour cream, and avocado, versatile for any meal or snack.
Ingredients:
  • 2 x 200g punnets vine-ripened cherry tomatoes, cut into 4 small bunches
  • Olive oil spray
  • Vegetable oil, for shallow-frying
  • 4 mini flour tortillas
  • 165.00 ml grated tasty cheese
  • 1.25 gm smoked paprika
  • 117.50 gm sour cream
  • 20.00 ml chopped fresh coriander leaves, plus extra leaves to serve
  • 1 avocado, mashed
Instructions:
  • Preheat your oven to 220C (200C fan-forced) and prepare two baking trays by lining them with baking paper.
  • Spread the tomatoes onto a prepared tray. Drizzle with oil and sprinkle with salt and pepper. Roast in the oven for about 15 minutes, or until the tomatoes are blistered.
  • In a medium frying pan, heat enough oil to come 2cm up the side of the pan over medium-high heat. Shallow-fry tortillas one at a time for 2 minutes until golden and crisp. Drain on paper towel.
  • Lay the tortillas on the baking tray. Generously sprinkle cheese on top. Bake until the cheese is hot and bubbly, about 5 minutes.
  • Prepare a large frying pan with a light coating of oil and heat over medium heat. Crack eggs directly into the pan, sprinkle with paprika, and cook for about 3 minutes until the egg whites are cooked through but the yolks are left slightly runny.
  • In a small bowl, mix sour cream and fresh coriander. Add salt and pepper to season. Layer tortillas with egg, tomato, avocado, and the sour cream mixture. Sprinkle with more coriander before serving.

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