Red Chile Tostadas with Eggs

Crispy corn tortillas topped with creamy refried black beans, eggs fried to perfection in a tangy red chile enchilada sauce, and finished with a fresh burst of cilantro and pickled onions. Every bite is a delightful blend of creamy, crunchy, drippy, and tangy, perfect for a savory breakfast, a casual brunch, or a quick dinner fix.

These Red Chile Tostadas are the kind of dish that brings comfort and joy. With layers of flavor and texture, they’re easy to prepare and even easier to customize with toppings like avocado or cheese. Whether you’re craving something savory and rich, or looking to serve up a new favorite for any meal of the day, this recipe is sure to please.

Full Recipe:

6 corn tortillas

1/4 to 1/2 cup avocado oil or vegetable oil for frying
One 14-ounce can refried beans
1 cup red enchilada sauce (recommendation: Siete Foods Red Enchilada Sauce)

1/2 cup shredded cheddar cheese
6 eggs
Optional Extras:
- 2 tablespoons cilantro, chopped
- 1 avocado, sliced
- Pickled red onions (recipe below)

Pickled Red Onions (Optional):

1 red onion, thinly sliced
White vinegar

Water
Pinch of salt
Pinch of sugar

Directions:

Make the Pickled Onions (optional): Place the sliced red onions in a jar. Add white vinegar to cover, then fill the jar with water. Add a pinch of salt and sugar, shake well, and store in the fridge. Ready within 30-60 minutes; can be stored for 1-3 days.
Fry the Tortillas: Heat oil in a pan over medium heat. Once hot, fry each tortilla for 1-2 minutes per side until crispy and golden. Place fried tortillas on a paper towel-lined plate to drain excess oil and sprinkle with salt.

Fry the Eggs: Clean the pan and return to medium heat. Add a few tablespoons of enchilada sauce to create a small pool for each egg. Crack the eggs into the sauce and cook until whites are set (4-5 minutes). For a crispy cheese edge, sprinkle shredded cheddar around the edges of the eggs during the last couple of minutes of cooking.
Assemble the Tostadas: Layer each crispy tortilla with a spread of refried beans, then top with a fried egg. Garnish with cilantro, avocado, pickled onions, and a pinch of salt.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: ~250 kcal per tostada | Servings: 6 tostadas

Recipe Background & Inspiration

This Red Chile Tostadas with Eggs recipe is inspired by the classic Mexican tostada but is made with a flavorful twist. The addition of a red chile enchilada sauce brings a warm, smoky heat to the dish that perfectly complements the fried egg and creamy refried beans. Tostadas are essentially crispy fried corn tortillas topped with a variety of ingredients, and this version is both simple and satisfying. It’s a great way to explore traditional Mexican flavors while offering a meal that’s quick to prepare and packed with flavor.

Cooking Tips & Tricks

Crispy Tortillas: Frying your corn tortillas is key to achieving the right level of crispiness. Make sure the oil is hot enough so that the tortillas fry quickly (around 1-2 minutes per side). You can also season them lightly with salt right after frying to enhance their flavor.
Pickled Onions Shortcut: The quick pickled onions add a refreshing tang to the dish, cutting through the richness of the beans and eggs. If you’re short on time, you can prepare these up to 3 days in advance, or use pre-made pickled onions.

Perfect Egg Frying: To achieve those perfect drippy yolks and fully set whites, fry the eggs directly in the enchilada sauce. The sauce adds flavor and a vibrant red color to the eggs, while the cheddar cheese around the edges makes for a delicious crispy finish.

Serving Suggestions

Perfect for Brunch or Dinner: These tostadas are a versatile meal that can be enjoyed for breakfast, brunch, lunch, or dinner. Serve with a side of fresh avocado slices, lime wedges, or even a dollop of sour cream for added creaminess.
Spicy or Mild: If you want to control the spice level, choose an enchilada sauce that matches your preference. Some sauces can be quite mild, while others may add a considerable kick of heat.

Vegetarian and Easily Adaptable: The recipe as it is can be vegetarian-friendly. To make it vegan, simply omit the eggs and cheese, and use a vegan enchilada sauce. Consider topping with grilled vegetables or sautéed mushrooms for an added boost.

Nutritional Benefits

Balanced & Nutritious: The beans provide a hearty source of protein and fiber, while the eggs add more protein and healthy fats. The corn tortillas are naturally gluten-free, making this recipe a good option for those with gluten sensitivities.
Healthy Fats & Flavor: Using avocado oil or a high-quality vegetable oil for frying adds healthy fats to the dish. The red chile enchilada sauce brings antioxidants from the chilies, and the fresh cilantro adds an aromatic touch while providing some vitamins and minerals.

Storage & Make-Ahead Tips

Storage: Leftover fried tortillas can be stored at room temperature in an airtight container for up to 2 days. The pickled onions can be refrigerated for up to 3 days (or longer if made with boiled water for preservation).
Reheating & Assembling: For best results, store components separately and reheat just before serving. Fry a fresh egg when you’re ready to enjoy your tostada, then assemble the layers for maximum crispiness and flavor.
Great for Entertaining: If you’re serving a crowd, consider setting up a tostada bar where guests can assemble their own with toppings of their choice – from extra cheese, salsa, sour cream, or even chorizo for a meat option.

Recipe Pairing Suggestions

Side Dishes: Pair these tostadas with a light salad (think citrus vinaigrette with greens), a side of Mexican rice, or roasted vegetables for a complete meal.
Beverages: Enjoy with a classic margarita, a refreshing agua fresca (like hibiscus or tamarind), or even a light beer to complement the spicy and savory flavors of the tostadas.

Story Behind the Recipe

The concept of layering flavors and textures is what makes this dish special. The crispy tortilla base provides the foundation, the creamy beans add depth, and the runny yolk of the egg creates a luscious, saucy element that blends everything together. The red chile enchilada sauce not only flavors the egg but also enhances the entire dish with its smoky and savory notes. It’s a dish that brings together the joy of Mexican street food with the ease and comfort of a home-cooked meal.

Customization Ideas

Add Protein: If you’d like to add more protein, consider topping the tostadas with shredded chicken, chorizo, or even grilled shrimp.
Cheese Choices: While cheddar gives a sharp and crispy edge, other cheeses like cotija, queso fresco, or Monterey Jack can be used for a different flavor profile.
Vegetable Upgrades: For a more veggie-forward tostada, layer with sautéed bell peppers, zucchini, or corn. A fresh tomato salsa or pico de gallo can add an extra burst of flavor and freshness.

The Beauty of Tostadas: A Mexican Tradition

Tostadas are a beloved part of Mexican cuisine, and their name literally translates to “toasted.” A tostada is essentially a tortilla that has been fried or toasted until crispy, making it the perfect vehicle for a variety of toppings. While this recipe focuses on a red chile and egg combination, tostadas are incredibly versatile and can be topped with anything from shredded chicken, fresh vegetables, and beans to ceviche or even fruit. They provide a crispy contrast to soft and savory toppings, creating an irresistible bite.

Red Chile Enchilada Sauce – The Star Ingredient

The red chile enchilada sauce is what elevates these tostadas from simple to spectacular. This sauce is often made from dried red chilies (like guajillo or ancho), giving it a smoky, earthy flavor with a touch of heat. It is often simmered with garlic, onion, tomato, and spices to develop a rich and complex flavor profile. While you can make your own enchilada sauce from scratch, a high-quality store-bought option like Siete Foods Red Enchilada Sauce works wonderfully and saves time. If you enjoy experimenting, try adding a touch of cinnamon or cocoa powder to your sauce for a mole-inspired twist!

The Importance of Texture in Every Bite

One of the key elements of this recipe is the balance of textures. You’ll find the crispy crunch of the fried tortilla, the creamy smoothness of the refried beans, the gooey runny yolk from the egg, and the bright crispness of the pickled onions. This combination is not just about flavor – it’s also about providing an interesting mouthfeel that keeps you coming back for another bite. For added crunch, try garnishing with sliced radishes or toasted pepitas (pumpkin seeds).

Quick Pickled Onions – A Flavorful Topper

Pickled onions are a quick and easy way to add acidity and brightness to your tostadas. They cut through the richness of the eggs and beans, adding a punch of flavor and a pop of color. To get the best results, slice the onions thinly and let them sit in the vinegar mixture for at least 30 minutes before using. If you like experimenting with flavors, consider adding a few spices to your pickling jar like coriander seeds, black peppercorns, or even a bay leaf.

Tips for Perfecting Your Tostada

Oil Temperature is Key: When frying the tortillas, make sure the oil is hot but not smoking. If the oil is too cold, the tortillas will soak it up and become greasy rather than crispy. A good test is to drop a small piece of tortilla into the oil – it should sizzle immediately.
Egg Perfection: For the perfect fried egg, medium heat is crucial. The red chile sauce acts like a frying medium, infusing the egg with flavor. Cook until the whites are set but the yolks are still runny, as this will provide a delicious, saucy bite.

Cheese Crisp Hack: Adding the cheese around the edges of the eggs at the end of frying allows the cheese to become crispy and almost frico-like (a cheese crisp). This hack gives an extra layer of flavor and texture that elevates the dish. Cheddar works great, but if you prefer a milder cheese, try Monterey Jack or even a bit of pepper jack for a spicy twist.

Dietary and Health Notes

High Protein, Low Gluten: Thanks to the beans and eggs, these tostadas are a great source of protein. The use of corn tortillas makes this dish naturally gluten-free, which is a big plus for those with gluten sensitivities.
Plant-Based Option: To make this dish vegan, simply swap out the eggs for pan-fried tofu or beans sautéed with red chile sauce. You can also use dairy-free cheese or omit cheese altogether and rely on the sauce and beans for flavor.

Healthy Fats: Avocado oil is a great choice for frying because of its high smoke point and heart-healthy fats. The beans provide fiber and protein, making this dish not just delicious but also nourishing.

Why Tostadas Make a Great Weeknight Meal

Quick & Easy Preparation: Once you have the components ready – tortillas, beans, pickled onions, and sauce – the assembly is quick and effortless. The actual cooking time is minimal, making it an ideal meal for busy weeknights.
Customizable for the Whole Family: Tostadas are like blank canvases; you can create a tostada bar where each person builds their own with toppings of their choice. For example, kids might enjoy a simple version with cheese and beans, while adults might load up on cilantro, pickled onions, avocado, and hot sauce.

Make-Ahead Potential: Because the elements of the dish can be prepped ahead (like the pickled onions and beans), you can have most of the work done in advance. Simply fry the eggs fresh when you’re ready to serve.

Flavor Pairings & Garnishing Ideas

Add Heat with Hot Sauce: If you like your food spicy, finish off your tostada with a drizzle of your favorite hot sauce or salsa. For an authentic Mexican flavor, try a smoky chipotle hot sauce or a fresh salsa verde.
Herbs & Freshness: Cilantro is a natural choice to top off the tostadas, but you can also experiment with fresh herbs like oregano or parsley. A squeeze of lime juice over the top adds a bright, citrusy note that brings all the flavors together.

Balance the Richness: If you find the dish a bit too rich, balance it out with fresh, crunchy toppings like shredded lettuce, diced tomatoes, or cucumber slices.

Tostada Variations to Try

Breakfast Tostada: For a breakfast twist, add chorizo, sautéed bell peppers, and a sprinkle of cotija cheese on top.
Seafood Tostada: Swap the eggs for shrimp cooked in the red chile sauce and add a drizzle of sour cream mixed with lime juice.

Fiesta Tostada: Go all out with a mix of toppings – beans, cheese, fresh salsa, sour cream, pickled jalapeños, and olives for a loaded version that’s perfect for a casual party or family gathering.

Fun Fact:

The tostada’s origins are rooted in the need to use tortillas that were no longer fresh enough for soft tacos or burritos. Frying them extended their shelf life and created a new culinary tradition in Mexican cuisine. This clever repurposing of food showcases how many delicious dishes are born out of practicality and resourcefulness, becoming beloved staples over time.

Bring the Tostada to Life in Your Home!

This Red Chile Tostadas with Eggs recipe captures the vibrancy of Mexican cuisine while being easy enough to make at home. Whether you’re serving it as a family dinner, a brunch dish, or a late-night snack, the combination of flavors and textures is sure to win over everyone’s taste buds. It’s an approachable yet exciting dish that can make any ordinary meal feel like a special occasion.

Conclusion

The Red Chile Tostadas with Eggs are a simple yet flavorful dish that brings together the best of Mexican-inspired flavors and textures. With crispy tortillas, creamy beans, a runny egg fried in rich red chile sauce, and tangy pickled onions, this recipe offers a balanced and satisfying meal for any time of day. Easy to customize, quick to prepare, and full of bold flavors, these tostadas are a perfect way to elevate your everyday meals with a touch of spice and crunch. Enjoy the burst of flavors and make it your own!