Finding sparks of joy requires more effort these days so I’m very grateful that my local farmers market has remained open. Getting to see all my favorite farmers (even from 6 feet away) and their beautiful produce brings me happiness each week. These roasted vegetable tostadas with fried eggs give me the perfect excuse to buy up all those colorful veggies AND create a healthy meal. I’ll take that as a small win.
Can I substitute with other vegetables?
Flexibility and substitution are key to cooking these days. Fortunately, these roasted vegetable tostadas lend themselves very well to that. Any hearty vegetable that can handle a hard roast will work here. I used beets, rainbow carrots, and purple cauliflower because they were too beautiful to pass up at the market. However, you could also use butternut squash, sweet potatoes, wild mushrooms, and brussel sprouts. Just be sure to cut everything into even bite-sized pieces so they roast evenly and fit easily on the tostada shells.
The best part about tostadas is the never ending combinations of toppings. Skip the fried onions if onions aren’t your thing. The salsa can be swapped out for fresh pico de gallo or a creamy avocado sauce if you prefer. I have even used a good enchilada sauce instead of salsa.
I like to crumble queso fresco on top but my husband prefers to melt some American cheese.
You should do whatever sparks joy for you.
- 2 pounds hearty vegetables (I use beets, carrots, & cauliflower), trimmed/peeled and cut into ¼-inch pieces
- 1/3 cup olive oil
- 1/2 teaspoon garlic powder
- 1 tablespoon ancho chile powder (use less if you don’t spicy foods)
- 1 teaspoon crushed dried oregano, preferably Mexican
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 1/2 cup vegetable oil (or more as needed)
- 1 large white or yellow onion, halved through root end, sliced ¼-inch thick
- 8 tostada shells (store-bought or homemade by either baking corn tortillas in the oven or frying them up in hot oil.)
- 8 large eggs
- 1/4 cup crumbled cotija cheese or queso fresco, for serving
- Chopped cilantro leaves, for serving
- Salsa (homemade or store-bought), for serving
- Heat oven to 375 degrees F.
- On a rimmed baking sheet lined with aluminum foil, toss the vegetables with garlic powder, chile powder, oregano, paprika, cumin, pepper, kosher salt, and olive oil until vegetables are evenly coated.
- Roast the vegetables until they are tender, 35-45 minutes, tossing about halfway through.
- While vegetables are roasting, fry the onions. Heat 1/2 cup vegetable oil in a 10-inch nonstick skillet over high heat. Carefully fry onions, adding a little bit at time to avoid too much spattering, reducing heat and adding more oil as needed, until tender and beginning to brown, about 5 minutes. Transfer to a paper-towel-lined dish to drain.
- Pour off all but 1 tablespoon of oil from the pan. Crack 4 eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, about 4 minutes. Season with salt. Repeat with remaining eggs.
- To serve, spoon vegetable mixture onto tostadas, dividing evenly. Then top each with an egg, fried onions, crumbled cheese, cilantro, and salsa.
Recipe adapted from Bon Appétit, March 2020.
Keywords: roasted vegetable, tostada