Ingredients:
Olive oil
1/2 medium onion, chopped (about a half cup)
1 -2 large fresh vine-ripened tomatoes
1 green bell pepper diced small
1- 2 Serrano peppers depending on your taste for heat (optional)
4 corn tortillas
Butter
4 fresh eggs
2 Tbsp fresh cilantro, chopped
1 minced garlic
Directions:
(Sauce)
In a medium size pan heat the oil. Add onions, and garlic and season with salt and pepper. Continue to cook until translucent. Once translucent, add the peppers and cook them for about 3 minutes stirring occasionally. Add the diced tomatoes, cilantro and 1 cup of water and stir everything together. Bring to a simmer and cover. Reduce to low -heat, stirring occasionally. Continue to simmer for 10 to 15 minutes until tomatoes and peppers have cooked through, and add salt to taste.
Tortillas:
Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until the tortillas began to crisp. You want them to be slightly crunchy but not toasted through. Place 2 paper towels on a plate, lay the tortillas on the paper towels to remove any excess oil and set aside.
Eggs:
Heat oil and cook 2 eggs at a time. Cook them to the consistency you want, runny or cooked through.
****If you want to make this dish lighter or you don't like to fry eggs, just make hard boiled eggs. Cut each egg into 4 slices and place it on top of the tostada, and then top with the salsa.
Serving suggestion:
Place 2 tostadas on a plate slightly overlapping, then the eggs, and top with warm salsa. Serve with a side of rice and beans and garnish with thin slices of avocado.