I recommend if it is a non-work day, a Mimosa alongside the tostadas is the best!!

 

Yield 2 servings

 

1 cup chopped tomatoes

¼ cup finely chopped red onion

¼ cup chopped cilantro

1 jalapeño, seeded and minced

½ lime juiced

4 corn tortillas or you can use store-bought tostada shells

¼ cup avocado oil

4 eggs

Salt and pepper

¼ cup shredded cheddar cheese

2 small avocados, sliced

 

Stir together the tomatoes, onion, cilantro, jalapeño, and lime juice in a small bowl. Set the salsa aside until ready to make the tostadas. 

 

In a non-stick skillet, heat the oil. Once the oil is hot, cook each tortilla until brown on one side, then turn the tortilla over and brown on the second side. Place the tostada shells on a paper towel-lined plate. 

 

Crack open the eggs into a small bowl and whisk the eggs together. Add 1 Tbsp of water and a pinch of salt and pepper to the eggs and continue whisking. In a non-stick skillet, heat the pan to medium-high heat. Pour the eggs in the pan, and using a rubber spatula or spoon, scramble the eggs until cooked through and fluffy. 

 

Remove the pan from the heat and sprinkle the cheese on top of the eggs. Place a lid on top and let the cheese melt. 

 

Arrange the tostadas on a plate, top with eggs, salsa, and avocado, and serve right away. 

 

Just Salt It, and enjoy!