Hey there, my friend! Let me tell you about this crispy, spicy, and absolutely satisfying breakfast (or brunch) treat. Red chile tostadas with eggs are quick to make and loaded with flavor. The crunchy tostada base, rich red chile sauce, and perfectly cooked eggs come together to give you a meal that feels fancy but is actually super easy to whip up.
And guess what? You don’t need a ton of ingredients or time. I’ll walk you through everything you need, step by step.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large skillet or frying pan
- Saucepan
- Spatula
- Tongs
- Mixing bowl
- Measuring spoons and cups
- Baking sheet (optional, if warming tostadas in the oven)
- Knife and cutting board
Important Info
- Servings: 4 tostadas
- Estimated Cost: Around $8 for all ingredients
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories per Serving: About 320
- Cook Method: Stovetop
- Season: Perfect all year round
- Courses: Breakfast, Brunch, Lunch
- Cuisine: Mexican
- Diets: Vegetarian
How to Make Red Chile Tostadas with Eggs
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 4 small corn tostadas (store-bought or homemade)
- 4 large eggs
- 1 cup red chile sauce (homemade or store-bought)
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ cup crumbled queso fresco (or feta cheese)
- ½ cup chopped fresh cilantro
- ½ cup sliced avocado
- ¼ cup chopped onions (optional)
- Hot sauce (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Corn tostadas | Flour tortillas (lightly toasted) |
| Red chile sauce | Green chile sauce or salsa roja |
| Queso fresco | Feta cheese or shredded cheddar |
| Cilantro | Parsley or green onions |
| Avocado | Guacamole or sour cream |
Instructions
- Heat a skillet over medium heat and add the vegetable oil.
- Crack the eggs into the pan and season with salt, black pepper, and cumin. Cook until the egg whites are set but the yolks are still slightly runny. Remove from heat.
- In a separate saucepan, warm the red chile sauce over low heat. Stir occasionally.
- Place the tostadas on a plate. If you prefer them warm, heat them in the oven at 350°F for 5 minutes.
- Spoon a generous amount of warm red chile sauce onto each tostada.
- Gently place a cooked egg on top of each tostada.
- Sprinkle crumbled queso fresco and chopped cilantro over the eggs.
- Add sliced avocado and chopped onions for extra freshness.
- Drizzle with hot sauce if you like extra heat.
- Serve immediately and enjoy!
Helpful Tips
- If you like your eggs more well-done, cook them a little longer, or try scrambling them instead.
- For extra crunch, lightly fry the tostadas in oil for about 30 seconds on each side.
- If the red chile sauce is too spicy, mix in a little sour cream to balance the heat.
- Want to make it even more filling? Add refried beans as a base before the red chile sauce.
- If making tostadas from scratch, fry small corn tortillas in hot oil for about 1 minute per side until crispy.
What to Serve with Red Chile Tostadas with Eggs
These tostadas are a meal on their own, but you can serve them with:
- A fresh fruit salad for some sweetness
- A side of black beans or refried beans for extra protein
- A glass of freshly squeezed orange juice or horchata
- Crispy bacon or chorizo if you want some meat on the side
How Do You Serve the Recipe?
Use a wide plate to hold the tostadas so they don’t break while cutting. A fork and knife make it easier to eat, but you can also just pick them up and take a big bite.
Where Do You Serve This Recipe the Most?
This is great for a relaxed breakfast at home, weekend brunch with family, or even a quick lunch. It’s also perfect for casual get-togethers because it’s easy to make in batches. If you’re hosting a brunch, set up a “tostada bar” with different toppings and let everyone customize their own.
Storage
Short-Term Storage (Room Temperature)
- If you have leftover tostadas, keep them in an airtight container at room temperature for up to 2 days.
- Store any leftover sauce in a covered bowl and use it within 24 hours.
Refrigeration
- Cooked eggs don’t store well, so it’s best to make fresh ones when ready to eat.
- The red chile sauce can be stored in an airtight container in the fridge for up to 5 days.
- Tostadas should be kept in a resealable bag at room temperature to prevent them from getting soggy in the fridge.
Freezing
- You can freeze red chile sauce in a freezer-safe container for up to 3 months.
- Do not freeze tostadas with toppings already on them, as they will become mushy when thawed.
Frequently Asked Questions
Can I use flour tortillas instead of corn tostadas?
Yes, but they won’t be as crispy. If using flour tortillas, toast them in a dry skillet or bake them in the oven for a crunchier texture.
Is this a spicy dish?
It depends on the red chile sauce you use. If you want it mild, choose a sauce with less heat or mix it with sour cream.
Can I make the red chile sauce from scratch?
Yes! You can blend dried red chilies with garlic, onions, and tomato sauce for a homemade version. Simmer it with seasonings to deepen the flavor.
Can I make this ahead of time?
The red chile sauce can be made in advance, but tostadas and eggs are best prepared fresh to keep their texture and taste.
Is this recipe kid-friendly?
If your kids like a little spice, they might enjoy it. To make it milder, use a mild sauce and skip the hot sauce.
Meta Description
Make these crispy red chile tostadas with eggs for a quick and flavorful breakfast or brunch. Spicy, crunchy, and satisfying—ready in just 25 minutes.