CHIMICHURRI BREAKFAST TOSTADAS

Chimichurri Breakfast Tostadas image

These breakfast tostadas are great for breakfast, lunch or even dinner! —Derek Campanile, Mission Viejo, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 16

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Ingredients

1/2 cup packed fresh parsley sprigs
1/4 cup chopped sweet red pepper
1/4 cup fresh oregano leaves
2 tablespoons red wine vinegar
2 garlic cloves, halved
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/8 teaspoon coarsely ground pepper
1/3 cup plus 2 tablespoons extra virgin olive oil, divided
1/2 teaspoon crushed red pepper flakes, optional
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon butter
4 large eggs
4 tostada shells, warmed
1/2 cup crumbled Cotija cheese

Steps:

For chimichurri, place first 9 ingredients in a food processor. Add 1/3 cup olive oil and if desired, red pepper flakes. Pulse until desired consistency. Refrigerate, covered, until ready to use., Meanwhile, place beans in a small saucepan. Cook and stir over medium heat until heated through. Heat butter and remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Top tostada shells with black beans, Cotija cheese and fried eggs; drizzle with chimichurri. Sprinkle with additional Cotija cheese.

Nutrition Facts : Calories 518 calories, Fat 40g fat (10g saturated fat), Cholesterol 209mg cholesterol, Sodium 695mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 5g fiber), Protein 16g protein.