Beet tostadas with fried eggs for a delicious brunch option

Ingredients for Beet tostadas with fried eggs

• 675 g red beets, peeled, cut into 0.5 cm pieces

• 2 garlic cloves, finely grated

• 30 ml ancho chile powder

• 5 ml crushed dried oregano, preferably Mexican

• 5 ml paprika

• 2 g ground cumin

• 2 g freshly ground black pepper

• 15 ml kosher salt, plus more

• 550 ml vegetable oil, divided

• 1 large white onion, halved through root end, sliced 0.5 cm thick

• 6 medium serrano chiles, quartered lengthwise, leaving stems and seeds intact

• 10 g sage leaves

• 6 corn tortillas, 15 cm diameter

• 6 large eggs

• Salsa de Árbol (for serving)

How to make Beet tostadas with fried eggs

1. Place a rack in the middle of the oven and preheat it to 180°C.

2. In a medium bowl, toss the beets, garlic, chilli powder, oregano, paprika, cumin, pepper, 1 tablespoon of Diamond Crystal or 1½ teaspoons of Morton kosher salt, and 80 ml of oil until the beets are well coated.

3. Scrape the mixture onto a foil-lined baking tray and bake, tossing every 15 minutes, until the beets are tender and the spices are fragrant and slightly toasted, about 35–45 minutes.

4. Meanwhile, heat 480 ml of oil in a large saucepan over a high heat until it bubbles immediately when the edge of a tortilla touches the surface.

5. Carefully add the onion a little at a time to avoid excessive spattering, reducing the heat as needed, and fry until tender and beginning to brown, about 5 minutes. Transfer the onion to a baking tray lined with kitchen paper.

6. Repeat the frying process with the chiles, cooking for about 5 minutes, and transfer them to the same baking tray.

7. Fry the sage leaves in the remaining oil until crisp, about 30 seconds, then transfer to the baking tray.

8. Working one at a time, fry the tortillas, turning once, until crisp, puffed in places, and deep golden brown, about 1 minute per side. Transfer the tostadas to the baking tray.

9. Heat the remaining 3 tablespoons of oil in a large non-stick frying pan over a medium-high heat.

10. Crack the eggs into the frying pan, leaving space around each one, and cook until the whites are set and the edges are crisp, about 4 minutes. Season with salt.

11. Spoon the beet mixture evenly onto the tostadas, topping each with an egg, followed by the fried onion, chiles, sage, and Salsa de Árbol.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.