Breakfast

Chorizo and Egg Tostadas is for Breakfast.

Chorizo and Egg Tostadas takes 15 minutes to prepare.

Chorizo and Egg Tostadas takes 20 minutes to cook.

Chorizo and Egg Tostadas makes 6 servings.

The ingredients for Chorizo and Egg Tostadas are:

2 tablespoons extra virgin olive oil
12 ounces fresh chorizo
1 Poblano or other long green chili, sliced
1 red bell pepper, sliced
2 scallions, sliced (white and green portions)
1/4 cup salsa (jarred or homemade)
6 tostada shells (or corn tortillas fried and drained)
1 tablespoon unsalted butter
6 large eggs

Here is how you make Chorizo and Egg Tostadas:

Fry and drain corn tortillas if making fresh.Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Push to one side of skillet.Add another tablespoon of oil, the peppers and the scallions, salt and pepper to taste, and cook until tender, about another 5 minutes. Add the salsa and 1/4 cup water to the skillet and stir everything together.Divide the mixture among the tostada shells. Top each with an egg fried in the butter. One tablespoon should be sufficient for all 6 eggs. Garnish with more scallions and some chopped fresh cilantro.Serving Size:?6 servings, 1 tostada each

The nutritional information for Chorizo and Egg Tostadas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 458.7

• Total Fat: 36.1 g
• Cholesterol: 241.1 mg
• Sodium: 904.5 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 1.6 g
• Protein: 21.5 g