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Chimichurri Breakfast Tostadas

Total Time

Prep: 25 min. Cook: 10 min.

Makes

4 servings

These breakfast tostadas are great for breakfast, lunch or even dinner! —Derek Campanile, Mission Viejo, California
Chimichurri Breakfast Tostadas Recipe photo by Derek Campanile
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Ingredients

  • 1/2 cup packed fresh parsley sprigs
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, halved
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarsely ground pepper
  • 1/3 cup plus 2 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 tablespoon butter
  • 4 large eggs
  • 4 tostada shells, warmed
  • 1/2 cup crumbled Cotija cheese

Directions

  1. For chimichurri, place first 9 ingredients in a food processor. Add 1/3 cup olive oil and if desired, red pepper flakes. Pulse until desired consistency. Refrigerate, covered, until ready to use.
  2. Meanwhile, place beans in a small saucepan. Cook and stir over medium heat until heated through. Heat butter and remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
  3. Top tostada shells with black beans, Cotija cheese and fried eggs; drizzle with chimichurri. Sprinkle with additional Cotija cheese.

Nutrition Facts

1 tostada: 518 calories, 40g fat (10g saturated fat), 209mg cholesterol, 695mg sodium, 25g carbohydrate (2g sugars, 5g fiber), 16g protein.

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