WHY THIS RECIPE WORKS? For a unique and flavorful breakfast dish with Mexican flair, we decided to pair crunchy, crisp corn tostadas with soft, rich eggs and flavorful roasted vegetables. We started by roasting cherry tomatoes, corn, and onion with smoky chipotle and aromatic spices. To avoid dirtying another pan, we baked the eggs in divots we made in the vegetable mixture. A slather of warm, creamy refried beans and a sprinkle of queso fresco and cilantro finished off our tostadas perfectly.
SERVES: 4
INGREDIENTS:
- 1½ pounds cherry tomatoes, halved
- 1½ cups fresh or thawed frozen corn
- 1 onion, halved and sliced thin
- 2 tablespoons plus ¾ cup vegetable oil
- 3 garlic cloves, minced
- 2 teaspoons minced canned chipotle chile in adobo sauce
- 2 teaspoons minced fresh oregano or ½ teaspoon dried
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- Salt and pepper
- 8 (6-inch) corn tortillas
- 8 large eggs
- 1 cup refried beans, warmed
- 2 ounces queso fresco, crumbled (½ cup)
- 3 tablespoons chopped fresh cilantro
INSTRUCTIONS:
- Adjust oven rack to middle position and heat oven to 500 degrees. Line a rimmed baking sheet with aluminum foil. Toss tomatoes, corn, onion, 2 tablespoons oil, garlic, chipotle, oregano, cumin, coriander, ½ teaspoon salt, and ¼ teaspoon pepper together, then spread onto the prepared sheet. Roast the vegetables, stirring occasionally, until the tomatoes are softened and skins begin to shrivel, 10 to 15 minutes. Remove the sheet from the oven.
- Meanwhile, using a fork, poke the center of each tortilla 3 or 4 times (to prevent puffing and allow for even cooking). Heat the remaining ¾ cup oil in an 8-inch heavy-bottomed skillet over medium heat to 350 degrees. Line a second rimmed baking sheet with several layers of paper towels.
- Working with 1 tortilla at a time, add it to the hot oil and place a metal potato masher on top to keep the tortilla flat and submerged in oil. Fry until crisp and lightly browned, 45 to 60 seconds (no flipping is necessary). Transfer the fried tortilla to the paper towel-lined sheet. Repeat with the remaining tortillas. Sprinkle with salt.
- Using a spoon, make 8 indentations (2 to 3 inches wide) in the tomato mixture. Crack 1 egg into each indentation and season the eggs with salt and pepper. Bake until the egg whites are just set and the yolks are still runny, 5 to 7 minutes, rotating the sheet halfway through baking.
- Spread 2 tablespoons of warm refried beans over each tostada, then top with the roasted vegetables and eggs. Sprinkle with queso fresco and cilantro and serve immediately.
TIP:
BAKING EGGS
- Using back of large spoon, make 8 large indentations in surface of vegetable mixture, 2 to 3 inches wide.
- Crack 1 egg into each indentation and season with salt and pepper. Bake until egg whites are just set and yolks are still runny, 5 to 7 minutes.
