Tostadas with fried eggs and black bean puree
For a sunny supper, we're bringing Mexico to the table, in collaboration with the Quebec Egg Producers Federation. We're topping tostadas with a seasoned black bean puree and a salsa of fresh vegetables and roasted peppers. We're making it a complete and nourishing meal by placing a fried egg on top of each one.
Ingredients · Servings 4 s
- 105 g (3/4 cup) cherry tomatoes, quartered
- 75 g (1/2 cup) of frozen corn kernels, thawed
- 1 small red onion, chopped
- 1 jar (200 ml) of roasted peppers, drained and cut into small dice
- 45 ml (3 tbsp) of lime juice
- 2.5 ml (1/2 tsp) of sugar
- 3 cloves of garlic, chopped
- 15 ml (1 tbsp) of vegetable oil
- 1 can (540 ml/19 oz) of black beans, rinsed and drained
- 125 ml (1/2 cup) of water
- 2.5 ml (1/2 tsp) ground cumin
- 30 ml (2 tbsp) of vegetable oil
- 8 eggs
- 8 corn toasts
- 115 g (4 oz) of feta cheese, crumbled
- 1 ripe but firm avocado, diced
- Coriander leaves, to taste
Method · 55 min
- In a bowl, mix all the ingredients. Season with salt and pepper. Let marinate while preparing the tostadas. Drain before serving.
- In a small saucepan over medium heat, soften the garlic in the oil. Remove from heat.
- Add the black beans. Using a potato masher, mash the black beans. Add the water and cumin. Bring to a boil and simmer for 5 minutes, stirring occasionally, until you have a thick, spreadable purée. Season with salt and pepper. Keep warm.
- In a large non-stick frying pan over medium-high heat, heat 15 ml (1 tbsp) of the oil. Gently crack half of the eggs into the pan and cook them on one side only for 2 to 3 minutes, or until the whites are set and the edges are lightly browned. Season with salt and pepper. Transfer to a plate. Continue with the remaining oil and eggs.
- Spread the black bean puree on the tostadas. Sprinkle with feta cheese. Top each tostada with an egg. Garnish with drained salsa, avocado, and cilantro leaves.
Published in RICARDO Magazine Volume 22, number 7.
- Nut-free
- Sans lactose
- Sans gluten
