We are making toasts with red chili peppers and eggs! It’s all about creamy, crunchy, tangy and tangy – an absolutely perfect combination of flavors.
In this post: Everything you need to make toasts with red
chili peppers, see how to do it
Ready-made toast or cook it yourself?
Do you want to make your toast? Read this first
Get ready now, enjoy it after!
Let’s do it without dairy products!
The red chili enchilada sauce is a clear winner for us
The right choice of frying pan
This toast is now my favorite dish on planet Earth. These guys are crunchy, juicy, savory, salty, and they’re everywhere, right on your face, at their best.
Here’s what happens:
crispy grilled corn tortillas
, a layer of fried black beans
. fried egg cooked in red chili and enchilada sauce
, with a crispy cheddar cheese crust around the egg
, topped with a small bunch of pickled
coriander with red onion
The combination of flavors and textures is second to none, and many of these products can be prepared in advance or bought at the store (enchilada sauce, cold beans, tostada, if you want). This is my perfect mix of foods: everything is creamy, everything is crunchy, everything is sour, everything is dripping and dirty, so that they feel truly alive.
I ate them at EVERY meal throughout the day (sliced, continued to eat), and this is another reason why I love them. It’s breakfast, brunch, lunch and dinner in a sweet and crunchy little package.
I hope you love them as much as I do, and if so, these cheese toasts with cauliflower will be your next stop!+
The ingredient
Toast:
6 Corn Tortillas
1/4 to 1/2 cup avocado oil or vegetable oil for frying
A 14-ounce can of cold beans
1 cup red enchilada sauce (lately I really liked this red enchilada sauce from Siete Foods!)
1/2 Cup grated cheddar cheese
6 eggs +
Additional services:
2 tablespoons coriander
1 slice of avocado
Pickled red onion
Cooking mode prevents the screen from darkening
Indication
Cook the pickled onion (optional): chop a very small red onion (I use a mandolin for this). Pour into a glass jar and add the white vinegar. Pour the rest of the glass with water and add a pinch of salt and sugar. Shake and refrigerate – they will be ready to eat in 30-60 minutes, and they can be stored in the refrigerator for 1-3 days.*
Fry the tortillas: Heat the oil over medium heat (I use a cast iron stove for this). When the oil is hot, fry the tortillas until golden brown and crisp for a minute or two on each side. Transfer to a plate covered with a paper towel to soak up excess oil. sprinkle with salt.
Fry the eggs: peel the pan. Heat again over medium heat. Add a few tablespoons of enchilada sauce to the pan and make a small puddle of sauce for each egg. The sauce can get sizzling, so put on an apron! Break the eggs right into the middle of each sauce; 2 eggs is the maximum I can put in the pan at a time. Cook until the whites are completely frozen, 4 to 5 minutes. The sauce is slightly caramelized at the edges (very good). During the last few minutes, sprinkle the edges of the eggs with a small amount of cheddar cheese to give the egg a crispy and cheesy hue.
Making tostadas: When the eggs are ready, lay out the toasts in layers: crispy tortilla, cold black beans, fried egg. Sprinkle with salt, coriander, pickled onion and/or avocado slices.