1 tablespoon neutral oil 1 large egg
1 corn tortilla
1⁄4 cup refried black beans
1⁄4 avocado, sliced 2 tablespoons Quick-Pickled Red Onions (recipe below) 1 tablespoon enchilada sauce Pinch of alfalfa sprouts (optional) Fresh cilantro leaves Crumbled cotija Lime wedge
Hands-on: 8 min. Total: 8 min. Yields: 1 tostada
Make the tostada. Heat a 10-inch nonstick skillet over medium-low. Once the pan is warm, add the oil. Crack the egg where the oil pools, using a silicone spatula to pull in the whites of the egg. If the whites of the egg begin to bubble, turn the heat down further or pull the pan off the heat for a second. Cook for 1 minute, and then spoon the oil in the pan over the whites of the egg until cooked through. Carefully remove the egg from the pan. Set aside.
Add the corn tortilla to the leftover oil in the same pan. Turn the heat up to medium, and fry the tortilla for about 2 minutes on each side until toasted. In another corner of the pan, heat the refried black beans until warm.
To serve, place the pan-fried tortilla on a plate, and top with a schmear of refried black beans. Garnish with the avocado slices, the sunnyside egg, pickled vegetables, enchilada sauce, alfalfa sprouts, if desired, cilantro and cotija. Give it a fresh squeeze of lime.
Quick-Pickled Red Onions Bring ¾ cup water to a boil in a small saucepan. In a pint-sized Ball jar, add 1⁄2 cup white distilled vinegar, 2 teaspoons sugar, 1 teaspoon kosher salt, and 1/8 teaspoon peppercorns. Add the boiling water to vinegar mixture. Stir until the salt and sugar have dissolved. Submerge ¾ cup thinly sliced red onion in the pickling solution. Let sit for at least 30 minutes. Store up to three weeks in refrigerator.