Fried Egg on Tostada

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Rating: 5
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Huevos Rancheros

Yields: servings


  • For the Tomato Salsa
  • 3 Roma tomatoes cut into quarters
  • 1/2 cup red onion diced
  • 1 serrano pepper
  • salt and pepper to taste
  • For the Tostadas
  • 1/2 cup vegetable oil
  • 8 corn tortillas
  • For the Eggs
  • 1/3 cup vegetable oil
  • 4-8 eggs
  • salt and pepper to taste
  • 1 avocado sliced for garnish
Give your traditional fried egg on toast a twist with this recipe for fried egg on tortilla!

Fried egg on toast is about as classic a breakfast as you can have. It's simple, packed with protein to get your day started right, and cheap! If you like that combo, you're going to love this breakfast recipe for fried egg on a tostada. It's similar to huevos rancheros, a Mexican breakfast classic, but isn't so heavy on the salsa.

Enjoy with a few slices of fresh avocado and a strong cup of coffee, and you'll be more than ready for the day ahead!


  1. To make the tostadas, heat 1/2 cup oil to medium heat. Let the oil preheat for 5 to 6 minutes. Fry the corn tortillas 1 or two at a time, turning after a minute or two, until both sides are crispy. You may have to use your spatula to press down the middle of the tortilla while frying; it tends to bubble up. Drain onto a plate lined with paper towels. Set aside.
  2. Drain all of the oil from that pan, leaving just 2 tablespoons in the pan. Set aside. Add all of the salsa ingredients to the blender and pulse to chop. If it’s too thick, add a little more water. Taste for salt. Heat the pan with 2 tablespoons of oil to medium heat. Add the salsa from the blender and bring to a boil, reduce heat and keep warm on low.
  3. In another skillet, preheat 1/3 cup of oil to medium heat for a few minutes. Carefully crack 1 to 2 eggs at a time and season with a little salt and pepper. Slightly tip the pan and spoon the oil over the top of egg until you get your desired consistency and doneness.
  4. Arrange two tostadas onto plate, slightly overlapping each other. If only using one egg, place in the middle of two tostadas. Ladle some of the warm salsa over the top. Serve with a side of crispy potatoes and warm corn tortillas.

Chef Notes

Note: If you are really good at making this recipe, like my mom was, she used to cook the egg right on top of the tostada. Crack the egg on top of the tostada once it’s crispy, then with a metal spoon scoop a little of the hot oil over egg until cooked. Top with warm salsa. Once in a while my mom would buy pre-made tostadas for a quicker version!

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Rating: 5
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You can ripen an avocado quicker by placing it in a brown paper bag.

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