I love breakfast. It’s probably my favorite meal of the day. I mean, there’s coffee, there’s juice, there’s Avocado toast, eggs, bacon, there’s sandwiches, burritos. This is making me hungry.
But during the week, breakfast is usually eaten in my car on my commute to work so it’s not usually anything crazy. Most of the time, it’s just left overs from the night before. So on the weekend, I try to make a real effort to have a good breakfast, one worthy of leisurely down time.
There’s something very peaceful to me about a proper breakfast–one at a dining table, with dishes everywhere, people you love around the table, lingering conversation while you finish your coffee. I definitely am the type to romanticize breakfast.
We eat a lot of breakfast tacos in our house. But the other day, instead of tacos, I decided to try out a breakfast tostada instead. Verdict: it’s delicious. Something about the crunchy texture of the tortilla with the Chorizo and the creaminess of greek yogurt and cotija together then the bite of the pickled red onions. It was really good. It would also make a great dish for a big group, you could just set out whatever protein you like, different toppings and tortillas and let everyone build their own tostada. I do this for dinner sometimes and it’s always a hit.
Now I’m hungry for weekend breakfast. Only three more sleeps ’til Saturday!
Chorizo and Egg Breakfast Tostada
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4-6 1x
Description
Easy and delicious Chorizo and Egg Breakfast Tostadas. Great for brunch!
Ingredients
- 1 pd chorizo (I used chicken)
- 3 eggs, whisked
- 1 28oz can black beans
- 1 tbsp garlic
- 6–8 corn tortillas
- 5 tbsp olive oil
- For topping (optional): cilantro, greek yogurt, Avocado, sour cream, hot sauce, crema, pickled red onions (recipe here), cheese, etc. (Pictured toppings are cilantro, greek yogurt, pickled red onions and cotija cheese)
Instructions
- Drain 3/4 of liquid from beans. Pour the beans and remaining 1/4 of liquid into a pot over medium low heat. Add garlic and stir. Let simmer for about 10 minutes on the stove.
- Cook the chorizo in a pan until no longer pink. Add in whisked eggs and mix, cook until eggs are done.
- Put about 1 tbsp olive oil in pan over medium high heat, let it get hot then add tortilla(s). Cook until desired level of crispiness!
- Once cooked, spread beans over tortilla then add chorizo and egg mixture. Top with your favorite toppings!
- Pictured toppings: cilantro, cotija cheese, greek yogurt, pickled red onions (recipe here)
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