Red Chile Tostadas with Eggs

Make the Pickled Onions (optional): Slice a red onion very thinly. Transfer to a jar and add white vinegar. Fill the rest of the jar with water and add a pinch of both salt and sugar. Shake and place in the fridge – they’ll be ready to go within 30-60 minutes, and can stay in the fridge for 1-3 days.

Fry the tortillas: Heat the oil over medium heat. When the oil is hot, fry the tortillas for a minute or two on each side until golden and crispy. Transfer to a paper towel lined plate to absorb excess oil; sprinkle with salt.

Fry the eggs: Wipe the pan clean. Return to medium heat. Add a few tablespoons of enchilada sauce to the pan, making a little pool of sauce for each egg. Crack the eggs directly into the center of each pool of sauce; cook until the whites are completely set, 4-5 minutes. Add cheddar cheese around the edges of the eggs for the last few minutes to get a crisped, cheesy edge.

Assemble tostadas: When the eggs are done, layer your tostadas: crispy tortilla, refried black beans, fried egg. Sprinkle with salt, cilantro, pickled onion, and/or chunks of avocado.