Food and Drinks

Red Chile Tostadas with Eggs

We’re making Red Chile Tostadas with Eggs! We’re talking creamy, crunchy, drippy, and tangy – the absolute perfect flavor combination.

These tostadas are my favorite thing on the planet Earth right now. These guys are crispy, drippy, savory, salty, and all-around, just in your face in the best kind of way.

Here’s what’s happening:

  • a crispy fried corn tortilla
  • a layer of refried black beans
  • a fried egg cooked in red chile enchilada sauce
  • a cheddar cheese crispy edge around the egg
  • a little tangle of pickled red onion on top
  • cilantro

The combination of flavors and textures is unmatched, plus so many of these things can be made ahead or store-bought (the enchilada sauce, the refried beans, the tostada if you want). It is my perfect food combination: something creamy, something crunchy, something tangy, and something drippy and messy to really make you feel alive.

I have eaten (slash, continue to eat) these for ANY meal of the day, which is another reason why I love them. They are breakfast, brunch, lunch, and dinner, all in one cute, crunchy little package.



  •  Six corn tortillas
  •  1/4 to 1/2 cup avocado oil or vegetable oil for frying
  •  One 14-ounce can of refried beans
  •  1 cup red enchilada sauce (I use a pouch of Frontera Red Chile Enchilada sauce – my all-time fave)
  •  1/2 cup shredded cheddar cheese
  •  Six eggs

Other Optional Extras:

  •  Two tablespoons cilantro
  •  One avocado
  •  Pickled red onions

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  1. Make the Pickled Onions (optional): Slice a red onion very thinly (I use a mandoline for this). Transfer to a jar and add white vinegar. Fill the rest of the jar with water and add a pinch of both salt and sugar. Shake and place in the fridge – they’ll be ready to go within 30-60 minutes and can stay in the fridge for 1-3 days. *
  2. Fry the tortillas: Heat the oil over medium heat (I use a cast iron for this). When the oil is hot, fry the tortillas for a minute or two on each side until golden and crispy. Transfer to a paper towel-lined plate to absorb excess fat; sprinkle with salt.
  3. Fry the eggs: Wipe the pan clean. Return to medium heat. Add a few tablespoons of enchilada sauce to the pan, making a little pool of sauce for each egg. The sauce may sizzle, so wear an apron! Crack the eggs directly into the center of each collection of sauce; 2 eggs is the most I can fit in my pan at one time. Cook until the whites are completely set, 4-5 minutes. The sauce will caramelize a bit around the edges (so good). Sprinkle a bit of cheddar cheese around the edges of the eggs for the last few minutes to get a crisped, cheesy edge on your egg.
  4. Assemble tostadas: When the eggs are done, layer your tostadas: crispy tortilla, refried black beans, fried egg. Sprinkle with salt, cilantro, pickled onion, and chunks of avocado. So so good!

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