Chorizo and Egg Tostadas

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chorizo and Egg Tostadas calories by ingredient
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From Food Network Magazine From Food Network Magazine
Number of Servings: 6


    2 tablespoons extra virgin olive oil
    12 ounces fresh chorizo
    1 Poblano or other long green chili, sliced
    1 red bell pepper, sliced
    2 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 butter
    6 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

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