This one is a real winner. We’ve already eaten it for three breakfasts in three days.
4 corn tortillas (preferably El Milagro)
1 Tbsp unsalted butter
1 tsp olive oil
4 tsp Hal’s Hot Love jalapeño salsa
4 leaves of arugula, chopped
1 tsp fresh oregano, finely chopped
2 tsp crumbled parmesan
1/2 small onion, finely diced
freshly ground black pepper, to taste
1. Heat the butter and oil over medium high heat in a large skillet. Fry the tortillas until crispy and golden (about one minute on each side), and set aside on paper towels to absorb the grease.
2. Sauté the onions in the pan until fragrant and cooked through. Remove to drain alongside tortillas. Lower heat to medium and crack eggs into the pan. Allow to cook through to taste (I prefer them over-medium, especially for this dish).
3. Meanwhile, assemble tostadas as follows: smooth a teaspoon of salsa onto each; top with 1/2 tsp of crumbled parmesan and a quarter each of the onions, oregano, and arugula. When eggs are done, remove each one separately from the pan with a spatula and sit on top of the tostada. Top with black pepper to taste; serve immediately.
Serves 2-4, as a main or side dish.
When he’s not serving up amazing al fresco breakfasts, Eric works for a local education non-profit, digs around in his urban garden, and writes about politics, history, and other things that strike his fancy for Deemable.