Red Chile Tostadas with Eggs are a savory and satisfying dish that combines crispy tostadas with a flavorful red chile sauce and topped with eggs for a hearty breakfast or brunch. This recipe brings together the warmth of red chile sauce with the richness of eggs, creating a dish that’s both comforting and packed with Southwestern flavors. It’s perfect for a weekend treat or any time you’re craving a delicious and filling meal.
Recipe: Red Chile Tostadas with Eggs
Ingredients:
For the Red Chile Sauce:
- 4 dried red chiles (such as guajillo or New Mexico chiles), stemmed and seeded
- 2 cups boiling water
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
For the Tostadas:
- 4 tostada shells (or corn tortillas, toasted until crispy)
- 4 large eggs
- 1 tablespoon olive oil or vegetable oil
- Salt and pepper, to taste
For Serving:
- Chopped fresh cilantro, for garnish
- Crumbled queso fresco or grated cheese (such as Monterey Jack or cheddar), optional
- Sliced avocado or guacamole, optional
- Salsa or hot sauce, optional
Instructions:
- Prepare the Red Chile Sauce:
- Place the dried red chiles in a bowl and cover them with boiling water. Let them soak for about 15-20 minutes until softened.
- Drain the softened chiles, reserving about 1 cup of the soaking liquid.
- In a blender or food processor, combine the softened chiles, minced garlic, ground cumin, dried oregano, salt, pepper, and about 1/2 cup of the reserved soaking liquid.
- Blend until smooth, adding more soaking liquid as needed to achieve a sauce-like consistency. Taste and adjust seasoning if necessary. Set aside.
- Prepare the Tostadas:
- If using corn tortillas, toast them in a dry skillet over medium-high heat for about 1-2 minutes on each side until they are crispy and lightly browned. Alternatively, you can bake them in the oven until crispy.
- Heat olive oil or vegetable oil in a non-stick skillet over medium heat. Crack the eggs into the skillet, taking care not to break the yolks.
- Season the eggs with salt and pepper to taste. Cook the eggs until the whites are set and the yolks are still runny, about 3-4 minutes. For fully cooked eggs, cook them until the yolks are firm, about 5-6 minutes.
- Assemble the Tostadas:
- Place a crispy tostada shell (or toasted corn tortilla) on a plate.
- Spread a generous amount of the red chile sauce over the tostada shell.
- Carefully place a cooked egg on top of the red chile sauce.
- Repeat for the remaining tostadas and eggs.
- Serve:
- Garnish the Red Chile Tostadas with chopped fresh cilantro.
- Optionally, sprinkle with crumbled queso fresco or grated cheese, and add sliced avocado or guacamole on the side.
- Serve immediately with salsa or hot sauce on the side for extra heat and flavor.
Tips:
- Adjust the spiciness of the red chile sauce by using more or fewer dried red chiles, or by adding a pinch of cayenne pepper.
- If you prefer a smoother sauce, you can strain the blended red chile mixture through a fine-mesh sieve before using.
Variations:
- Add sautéed vegetables such as bell peppers, onions, or mushrooms to the tostadas for added texture and flavor.
- For a vegetarian version, omit the eggs and serve the tostadas topped with black beans or refried beans instead.
Red Chile Tostadas with Eggs are a delicious and comforting dish that’s perfect for breakfast, brunch, or even a quick dinner. Enjoy the combination of crispy tostadas, flavorful red chile sauce, and perfectly cooked eggs for a satisfying meal!