If you are anything like me, there are nights that you simply don't want to go to the grocery store (although mine is a block and a half away, so I don't have much of an excuse). This recipe uses ingredients that I pretty much always have on hand, and can be adapted really easily to suit your tastes -- you could add in some chicken sausage, sprinkle lettuce or cotija cheese on top, make scrambled eggs instead of poached. But in any case, this is an easy, cheap option for weeknight dinners or weekend brunches -- and even if it's still a little cold here in New York (although, compared to what my family is experiencing in Minnesota, it's practically summer here), I can almost imagine sitting on a beach, maragarita in hand, devouring these tostadas.
Disclaimer: Ari told me that I had to tell you that this is very messy to eat. We tried our luck with forks but ended up just picking up the whole tostada at once. It still tastes good, in any case.
Black Bean, Corn & Egg Tostadas (serves 2)
1 tablespoon olive or vegetable oil
1/2 small red onion, chopped
2 cloves garlic, minced
1 teaspoon pickled jalapeños, minced
1/2 teaspoon cumin
1 can black beans, drained
1 cup fresh or frozen corn kernels
4 corn tortillas
1 tablespoon white vinegar
1 avocado, thinly sliced
Heat oil over medium-high in a saucepan. When hot, add onion, garlic, jalapeños and cumin and sauté until the mixture begins to soften, 2-3 minutes. Add black beans and lower heat to simmer. Heat through, about 10 minutes. Stir in corn and season with salt and pepper. remove from heat and set aside.
Preheat oven to 400 degrees. In the meantime, fill a sauté pan with about 2 inches of water, add vinegar, and bring to a simmer. Carefully crack first egg directly into pan. Immediately use a spoon to fold white over yolk so that it is covered, using the spoon to hold the egg together. Cook about 1 minute, then carefully flip over and cook until white is set but yolk is still runny, 1-2 minutes. Remove egg to a small bowl with a slotted spoon. Repeat with remaining eggs.
Place tortillas on oven rack. Toast until crispy, 5-6 minutes. Place two on each plate, then top with bean & corn mixture, avocado slices, and egg. Serve immediately with cilantro, additional chopped onion, salsa, and hot sauce.