Tostadas with Fried Egg and Barbecue Sauce

Ingredients

• • 4 portobello mushrooms, stems removed
  • ¼ cup (60 ml) store-bought barbecue sauce (see note)
  • 2 red bell peppers, seeded and diced
  • 1 onion, coarsely chopped
  • 3 tbsp (45 ml) vegetable oil
  • 8 eggs
  • 8 corn tostadas
  • 2 cups (120 g) iceberg lettuce, thinly sliced
  • ½ cup (50 g) mild cheddar cheese, grated
  • Cilantro leaves, chopped, to taste