Name: Tostadas with Fried Eggs and Black Bean Purée
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 3/4 cup (105 g) cherry tomatoes, quartered; 1/2 cup (75 g) frozen corn kernels, thawed; 1 small red onion, chopped; 1 jar (200 ml) store-bought grilled peppers, drained and cut into small dice; 3 tbsp (45 ml) lime juice; 1/2 tsp sugar; 3 garlic cloves, chopped; 1 tbsp (15 ml) vegetable oil; 1 can (19 oz/540 ml) black beans, rinsed and drained; 1/2 cup (125 ml) water; 1/2 tsp ground cumin; 2 tbsp (30 ml) vegetable oil; 8 eggs; 8 corn tostadas; 4 oz (115 g) feta cheese, crumbled; 1 avocado, ripe but firm, diced; Cilantro leaves, to taste

Preparation

Salsa
- In a bowl, combine all of the ingredients. Season with salt and pepper. Let marinate while you prepare the tostadas. Drain before serving.
Black Bean Purée
- In a small pot over medium heat, soften the garlic in the oil. Remove from the heat.
- Add the black beans to the pot. Using a potato masher, crush the beans. Add the water and cumin. Bring to a boil. Simmer for 5 minutes, stirring a few times, until the purée is thick and spreadable. Season with salt and pepper. Set aside and keep warm.
Tostadas
- In a large non-stick skillet over medium-high heat, warm 1 tbsp (15 ml) of the oil. Carefully crack half of the eggs into the skillet. Cook on one side only for 2 to 3 minutes or until the whites are set and the edges are golden. Season with salt and pepper. Set aside on a plate. Repeat with the remaining oil and eggs.
- Spread the black bean purée over the tostadas. Sprinkle with the feta. Top each tostada with an egg. Garnish with the drained salsa, avocado and cilantro leaves.

Tostadas with Fried Eggs and Black Bean Purée

Categories

Ingredients

Salsa

Black Bean Purée

Tostadas

Preparation

Salsa

Black Bean Purée

Tostadas

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan