Breakfast Tostadas

This is one of my favorite meals. I call it breakfast, but the truth is I’ll eat this for breakfast, lunch or dinner. I don’t know about you, but I pretty much always have tortillas, eggs a can of beans and pico de gallo on hand. A drizzle of hot sauce and a garnish of cilantro, makes these breakfast tostadas the perfect, colorful, meatless meal.

Start by toasting your tortillas. Brush them with a thin layer of oil and toast them on your griddle or frying pan over medium heat. Toast each side until they are crispy, about 5 minutes per side. While the tortillas toast, heat a frying pan over low heat. Spray with cooking spray and let it heat up so the eggs don’t run when you crack them into the pan. Once you’ve cracked the eggs into the pan, just leave them. Let them cook until the whites are completely cooked. You will be able to tell by looking at them, as they will turn white, not a translucent yellowish color. The key to this is to cook them over very low heat and just let them cook. Do not flip them.

I will be adding a how-to-cook-eggs in different ways to my blog soon. This will include poached eggs, hard boiled eggs and sunny side up. So stay tuned for that!

Once your tortillas are toasted, spread the refried black beans on them in a thin layer, or your desired amount. I use just shy of 1/4 cup per tostada. Carefully lay the egg over the top of the beans. Garnish your tostadas with whatever you typically like on your tacos! I use pico de gallo, which I buy pre made at the store, cilantro to brighten everything up, and pickled jalapeños for a briny bite. Other toppings you could use would be sour cream, scallions, hot sauce, cheese… whatever you prefer!

Enjoy these tasty and beautiful breakfast tostadas!

Breakfast Tostadas

Crispy breakfast tostadas with a runny, sunny-side-up egg.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Mexican
Servings 2 tostadas
Calories 175 kcal


  • 1 Griddle or frying pan
  • Knife
  • Spoon
  • Basting brush


  • 2 corn tortillas
  • 2 eggs
  • 1/2 Cup refrained beans I used refried black beans
  • pico de gallo for garnish
  • cilantro for garnish
  • pickled or fresh jalapeños for garnish I used pickled
  • olive oil for cooking


  • Heat your griddle or frying pan to medium heat. With your basting brush, brush both sides of the tortillas with a thin layer of olive oil. Toast on the griddle until each side is crispy. About 5 minutes per side, being careful to toast but not burn.
    While the tortillas toast, heat your frying pan over a low heat and spray with cooking spray. Let it warm for a few minutes, then crack your eggs in the pan and let them cook. Don’t touch them, you will know they are done with the whites are completely solid. It’s important to cook the eggs on low so the yolk stays runny and the whites get hard.
    Once your tortillas are toasted, spread the black beans on them with a knife. Then gently set your egg on top of the black beans. Garnish with pico de gallo, cilantro, jalapenos and whatever else you prefer on your tostadas!
Keyword breakfast, breakfast tostada, egg, runny egg, sunny side up, sunny side up egg, tostada

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