Description

These Red Chile Tostadas with Eggs are a satisfying and flavorful breakfast or brunch option. Crispy corn tostada shells topped with a spicy red chile sauce, a perfectly fried egg, melted cheese, and fresh cilantro – all served with creamy avocado slices and a squeeze of lime.

Ingredients

For the Red Chile Sauce:

4 corn tostada shells
1 tablespoon olive oil
1/2 small onion, diced
2 cloves garlic, minced
2 tablespoons red chile powder (New Mexico or ancho recommended)
1/2 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon salt
1 tablespoon tomato paste
1 cup low-sodium vegetable or chicken broth

For the Toppings:

4 large eggs
1/2 cup shredded cheese (cheddar or Monterey Jack)
1/4 cup chopped fresh cilantro
Avocado slices and lime wedges for serving

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Instructions

Prepare the Red Chile Sauce: Heat olive oil in a small saucepan over medium heat. Add diced onion and cook until softened. Stir in garlic, chile powder, cumin, oregano, and salt, and cook briefly. Add tomato paste and broth, whisk until smooth, and simmer until slightly thickened.
Cook the Eggs: Fry the eggs in a nonstick skillet over medium heat to your liking.
Assemble: Spoon the warm red chile sauce over each tostada shell, top with a fried egg, shredded cheese, and cilantro. Serve with avocado slices and lime wedges.

Notes

For extra texture, consider adding shredded lettuce or pickled red onions as toppings.
To make it dairy-free, omit the cheese or use a plant-based alternative.