Sunny-Side Up Egg Tostadas
These Sunny-Side Up Egg Tostadas are an easy option for a quick brunch or dinner. Bake the corn tortillas in the oven to create a crispy base! Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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Sunny-Side Up Egg Tostadas
Ingredients
- 4 (6") Corn Tortillas
- 3 tsp. Extra-Virgin Olive Oil, divided
- 1 Clove Garlic
- 1 (15 Oz.) Can No-Salt-Added Pinto Beans, drained and rinsed
- 1 (4 Oz.) Can Mild Green Chiles
- 2 tsp. Chili Powder
- 1 Tbsp. Fresh Lime Juice
- 1 Lime, cut into 4 wedges
- 4 Large Eggs
- 1/4 tsp. Kosher Salt
- 1/8 tsp. Cracked Black Pepper
- 1/4 C. Pico de Gallo
- 1 Small Avocado, diced
- 3 Radishes, thinly sliced
- 2 C. Finely Shredded Romaine Lettuce
Instructions
- Preheat oven to 400°F. Lightly spray both sides of tortillas with cooking spray and arrange on a large baking sheet. Bake for 5 minutes then flip and cook on the other side until lightly browned, about 5 more minutes.
- Heat 1 teaspoon of the oil in a large skillet over medium heat. Add garlic and cook until fragrant, 30 seconds. Stir in the pinto beans, green chiles and chili powder and cook, stirring frequently until beans are warmed throughout and spices smell warm and toasty, about 5 minutes. Turn heat off, stir in lime juice and gently mash with the back of a spoon or fork. Transfer mixture to a bowl; cover with a lid or piece of foil to keep warm.
- Wipe out the skillet, add 2 remaining teaspoons of oil and set over medium heat. Crack eggs one at a time into the skillet and sprinkle with salt and black pepper. Cook until whites are set and edges are crisp, about 3 minutes.
- Spread bean mixture on baked tortillas and garnish with pico de gallo, avocado, radishes and lettuce. Top each with an egg and serve with a lime wedge.
Notes
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.
Photo credit: Sara Haas, RDN
This recipe is provided in partnership with the Egg Nutrition Center.
Nutrition Facts
Sunny-Side Up Egg Tostadas
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 337 | |
| % Daily Value* | ||
| Total Fat 17g | 26.2% | |
| Saturated Fat 3.2g | 15% | |
| Trans Fat 0g | ||
| Cholesterol 186mg | 62% | |
| Sodium 559mg | 23.3% | |
| Total Carbohydrate 35g | 11.7% | |
| Dietary Fiber 6g | 24% | |
| Sugars 2g | ||
| Protein 14g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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