Save on Pinterest

Chimichurri Breakfast Tostadas

Total Time

Prep: 25 min. Cook: 10 min.


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
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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


  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.

Recommended Video