Crispy tostadas, smoky red chile sauce, and perfectly cooked eggs—this Red Chile Tostadas with Eggs recipe is the ultimate breakfast or brunch dish with a bold, spicy kick! The rich red chile sauce coats the crunchy tostadas, while the eggs add a creamy, delicious contrast. Topped with avocado, queso fresco, and fresh cilantro, these tostadas are a flavor-packed meal you’ll want to make again and again.

Ingredients:

For the Red Chile Sauce:

• 4 dried guajillo or ancho chiles, stems and seeds removed
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 1 cup vegetable or chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon apple cider vinegar
• Salt and black pepper, to taste

For the Tostadas:

• 4 corn tortillas
• 2 tablespoons vegetable oil (for frying or brushing)
• 4 eggs
• ½ cup queso fresco or feta cheese, crumbled
• 1 avocado, sliced
• ¼ cup fresh cilantro, chopped
• ½ cup black beans (optional, for extra protein)
• Lime wedges, for serving

Instructions:

1. Make the Red Chile Sauce:

• Heat a dry skillet over medium heat and toast the dried chiles for about 30 seconds per side until fragrant.
• Transfer the toasted chiles to a bowl and cover them with warm water. Let them soak for 10 minutes until soft.
• In the same skillet, heat a little oil and sauté the chopped onion and garlic until soft.
• Drain the chiles and blend them with the onion, garlic, cumin, paprika, broth, tomato paste, and vinegar until smooth. Add salt and black pepper to taste. If too thick, add a little more broth.

2. Prepare the Tostadas:

• Brush the corn tortillas lightly with oil and bake at 375°F (190°C) for 8-10 minutes until crispy. Alternatively, fry them in hot oil for about 30 seconds per side until golden. Drain on paper towels.

3. Cook the Eggs:

• Heat a skillet over medium heat and cook the eggs to your liking—fried, sunny-side up, or scrambled.

4. Assemble the Tostadas:

• Spread a spoonful of the red chile sauce over each tostada.
• Layer with black beans (if using), followed by the cooked egg.
• Top with sliced avocado, queso fresco, and fresh cilantro.
• Serve with lime wedges for an extra burst of freshness.

These Red Chile Tostadas with Eggs are spicy, smoky, and packed with bold flavors—perfect for breakfast, brunch, or even a quick dinner! 🌶🍳🔥