Ingredients
Scale
- 2 Tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, crushed and chopped
- 8 small (or 5 large) tomatoes
- 1 red chili pepper, diced
- 2 tsp cumin
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 2-3 eggs
- 1 can refried beans
- 1 lime, cut into wedges
- corn tortillas (or corn tortilla tostada shells)
- fresh cilantro
- avocado, sliced thinly
- shredded cheese
Instructions
- Warm the olive oil in a heavy pan at medium heat. Add the onion and stir frequently until onion turns golden.
- Add the garlic to the pan and cook for one minute, then add the tomatoes and cover. Lower the heat to medium-low heat and simmer for about 15 minutes until the tomatoes are softened.
- Add the spices and stir, tasting and adding spice to your desired flavor.
- Crack the eggs directly into the tomato mixture, being careful not to break the yolk.
- Continue cooking the sauce with the eggs for another 5-10 minutes until the yolks are cooked to your liking.
- Meanwhile, in a separate pan, heat the refried beans according to the instructions on the can.
- If making the tostada: In a separate pan, grill the corn tortillas until crunchy then cut into chips to be used for dipping.
- Arrange the tortillas either on a plate or in a bowl (or use a pre-cooked tostada shell), layering on top the refried beans and other desired toppings of cheese, cilantro and avocado.
- Once the eggs are cooked into the tomato dish, use a large spoon to transfer the tomato sauce and eggs on top of the tortilla (or tostada).
- Add additional toppings to your taste, including a hefty squeeze of lime juice.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican