Sunny-Side Up Egg Tostadas

30 minutes
4 servings
Sunny-Side Up Egg Tostadas
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corn tortillas
4 (6-inch)
extra-virgin olive oil, divided
3 tsp
1 clove
no-salt-added pinto beans, drained and rinsed
1 (15-ounce) can
mild green chiles
1 (4-ounce) can
chili powder
2 tsp
fresh lime juice
1 Tbsp
lime, cut into 4 wedges
large eggs
kosher salt
1/4 tsp
cracked black pepper
1/8 tsp
pico de gallo
1/4 cup
small avocado, diced
radishes, thinly sliced
finely shredded romaine lettuce
2 cups



  1. PREHEAT oven to 400°F. Lightly SPRAY both sides of tortillas with cooking spray and ARRANGE on a large baking sheet. BAKE for 5 minutes then FLIP and COOK on the other side until lightly browned, about 5 more minutes.
  2. HEAT 1 teaspoon of the oil in a large skillet over medium heat. ADD garlic and COOK until fragrant, 30 seconds. STIR in the pinto beans, green chiles, and chili powder and COOK, stirring frequently until beans are warmed throughout and spices smell warm and toasty, about 5 minutes. TURN heat off, STIR in lime juice, and gently MASH with the back of a spoon or fork. TRANSFER mixture to a bowl; COVER with a lid or piece of foil to keep warm.
  3. WIPE out the skillet, ADD 2 remaining teaspoons of oil, and SET over medium heat. CRACK eggs one at a time into the skillet and SPRINKLE with salt and black pepper. COOK until whites are set and edges are crisp, about 3 minutes.
  4. SPREAD bean mixture on baked tortillas and GARNISH with pico de gallo, avocado, radishes, and lettuce. TOP each with an egg and SERVE with a lime wedge.


Note: The USDA recommends cooking eggs until the yolk and whites are firm.


Nutritional Info

Per Serving: 1/4th of Recipe

Total Fat
17 g
Saturated Fat
3.2 g
Trans Fat
0 g
Polyunsaturated Fat
2.7 g
Monounsaturated Fat
9.4 g
186 mg
559 mg
Total Carbohydrates
35 g
6 g
2 g
Added Sugars
0 g
14 g