Chorizo and Egg Tostadas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons extra virgin olive oil12 ounces fresh chorizo1 Poblano or other long green chili, sliced 1 red bell pepper, sliced2 scallions, sliced (white and green portions)1/4 cup salsa (jarred or homemade) 6 tostada shells (or corn tortillas fried and drained)1 tablespoon unsalted butter6 large eggs
Fry and drain corn tortillas if making fresh.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Push to one side of skillet.
Add another tablespoon of oil, the peppers and the scallions, salt and pepper to taste, and cook until tender, about another 5 minutes. Add the salsa and 1/4 cup water to the skillet and stir everything together.
Divide the mixture among the tostada shells. Top each with an egg fried in the butter. One tablespoon should be sufficient for all 6 eggs. Garnish with more scallions and some chopped fresh cilantro.
Serving Size: 6 servings, 1 tostada each
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Push to one side of skillet.
Add another tablespoon of oil, the peppers and the scallions, salt and pepper to taste, and cook until tender, about another 5 minutes. Add the salsa and 1/4 cup water to the skillet and stir everything together.
Divide the mixture among the tostada shells. Top each with an egg fried in the butter. One tablespoon should be sufficient for all 6 eggs. Garnish with more scallions and some chopped fresh cilantro.
Serving Size: 6 servings, 1 tostada each
Nutritional Info Amount Per Serving
- Calories: 458.7
- Total Fat: 36.1 g
- Cholesterol: 241.1 mg
- Sodium: 904.5 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.6 g
- Protein: 21.5 g
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