Name: Roasted Vegetable Tostadas with Fried Eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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

Description

These roasted vegetable tostadas flavored with ancho chile and spices and served with fried eggs, queso fresco, and salsa make for a great vegetarian dinner.

Ingredients

Scale

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

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Instructions

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.

Notes

Recipe adapted from Bon Appétit, March 2020.