Crispy tostada stacks hold hearty beans and a spicy tomato sauce before topped with a fried egg. These Huevos Rancheros Tostadas stacks are deliciously spicy for an international brunch or just a #meatfree dinner.
I’m obsessed with eggs and Tex-Mex foods. I have fond memories of “Mexican Breakfast” Saturday mornings with Dad. We’d make this “enchilada” sauce that was tomato sauce with a bunch of spices thrown in and it tasted amazing. I loved it.
The hubs doesn’t quite share my passion for egg based southwest dishes, but he tolerates them when I throw them on the menu every now and then. I’ve made a chilaquiles that was tangy. Like SO tangy. I liked it. The hubs, not so much. I’ve also made a chilaquiles hash type thing that I LOVED. It was so good. I’ll have to make that again. *note to self*
I’m a HUGE advocate for left over chili topping fried eggs on tortillas. Him. Not so much. He likes scramble where you can put peppers, onions, and jalapenos together with some potatoes, but don’t top it with sauce. Just not his thing. Unless it’s Hollandaise and then that’s whole other subject that I could go off on a tangent about.
But this dish? This one right here I loved. Like seriously LOVED and wished I had fried extra eggs to have it for lunch the next day. But there’s something about reheated fried eggs that just doesn’t seem to be right. Reminds me of too much college food or bad hotel buffets.
Okay. Don’t judge me on the egg thing. I know they’re bubbled. That’s because I like mine well done. So, I turn the pan on, spray it, drop in my eggs and bust the yolks open, then let them cook until I’m ready to flip them. This is usually much later than most normal people. That’s why the whites have bubbles. I don’t judge your skill set in the kitchen do I?
All eggs aside, just look at those tortillas, that bright red tomato sauce, the beans peeking out, and the cheese on top! Feel free to use a queso fresco in place of the feta. I can’t find reduced fat or fat free queso fresco and a close second is feta cheese in my book. So, I use the fat free feta to top recipes that should have queso fresco or other Latin American style cheese. But, by all means, use your fave LA cheese of choice to top your eggs.
Where’s my fork and knife? I just want to dive right into that dish! Don’t you?? All those colors, flavors, textures! YUM! You can see the fire roasted tomatoes I used. Then there’s some hint of onion in the sauce. It tastes delicious and I wouldn’t be surprised if you make the sauce and use it for lots of other recipes. I know I have!!
Are you as obsessed with Latin American egg dishes as I am?
Crispy tostada stacks hold hearty beans and a spicy tomato sauce before topped with a fried egg. These Huevos Racncheros Tostada Stacks are deliciously spicy for an international brunch or just a #meatfree dinner.
- 1 cup minced shallots
- 2 tablespoons minced garlic
- 1 jalapeno pepper, seeded and minced
- 28 ounces canned diced tomatoes, drained juice reserved
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 14 ounces canned pinto beans
- 8 large eggs
- 16 corn tortillas
- 1 cup fat free feta cheese
- Preheat oven to 400.
- Heat a large skillet coated with cooking spray over medium-high heat. Add the shallots, garlic, and jalapeno and sauté until tender; about 5 to 7 minutes.
- Stir in the tomatoes, lime juice, and spices. Simmer 7 to 10 minutes or until the juice has reduced by 1/3.
- While the sauce is simmering, place the tortillas on a baking sheet coated with cooking spray. Lightly spray each tortilla with cooking spray. Bake at 400 for 5 minutes. Flip each tortilla and lightly spray the other side with cooking spray. Bake an additional 5 to 7 minutes or until the tortillas are lightly browned and crisp.
- Place the pinto beans in a bowl and mash coarsely with a potato masher until smooth. Add some of the tomato mixture, if needed, to make them easier to mash.
- Once the sauce has thickened, carefully place the mixture in a food processor or blender and process until blended but still slightly chunky. Set aside.
- Fry the eggs to your desired yolk consistency (I like mine well done). Place two tortillas on each of four plates. Spread the bean mixture on top of each tortilla, sprinkle with some cheese, and top with another tortilla.
- Drizzle some of the tomato mixture on top of the stack, top with an egg, more sauce, and then more cheese. If you’d like, you can broil the plates until the cheese is melted, but remember that this might cause your eggs to be more done than anticipated. If you chose to broil your dishes, make sure to remove your eggs just before they’re cooked to your liking. Serve with chips and sauce or queso.