If there’s one thing that messes me up during the week, it’s forgetting to get stuff prepped for dinners. I’m usually good about writing myself a note to take something out of the freezer in the morning, but if I don’t get the note written OR actually remember before we leave for work….it doesn’t leave us many options.
Except eggs. There’s always eggs.
And as much as we love breakfast for dinner, it’s nice to have some different egg dishes to throw into the rotation.
Some of our regular easy, weeknight meals are omelets, or biscuits with eggs and bacon, or something like waffles or pancakes. But a few months ago (when I had forgotten to take something out to thaw), I wanted something non-breakfasty that was still quick + easy to make.
Enter the tostada!
Sure you can make these with any meat or veggies you like, but this has turned out to be our very favorite version. The eggs are poached in salsa while the tortillas + beans + cheese heat up. Then all you have to do is get the toppings chopped, and you’re good to go!
For as many times as I’ve poached eggs in salsa or pasta sauce, I’ve still never poached them just in water on their own, so I have no tips for that cooking process.
But I do know about using salsa. And poaching eggs in salsa is quick and easy. Plus, this is one meal – without meat – that I know Nick loves just as much as I do.
Next time you’re looking for a quick weeknight meal or if you forgot to take something out to thaw, these tostadas will be waiting.
Salsa Poached Egg Tostadas
These easy tostadas are perfect for a quick dinner, but they also make a great breakfast! Use your favorite salsa to poach the eggs and all your favorite taco toppings. You can't go wrong!
- 4 corn tortillas
- 1 cup salsa
- 1/3 cup water
- 4 eggs
- 1 cup refried beans
- 1/2 cup cheese, shredded
- 1/2 cup lettuce, finely chopped
- 1/4 cup scallions, sliced
- 2 Tbsp cilantro, chopped
- 2 radishes, thinly sliced
- 1/2 avocado, diced
- Heat the tortillas, either in the oven or one at a time in a skillet over medium heat.
- Pour the salsa and water into a skillet and turn on medium heat.
- Once the salsa is warm, crack the eggs -gently, and one at a time-into the pan.
- Cover the pan and let them cook about 6-8 minutes or until the whites are completely cooked.
- While the eggs are cooking, finish heating the tortillas.
- Spread 1/4 cup of beans on each tortilla.
- Once the eggs are done, top each tortilla with one egg,
- Top with the cheese, lettuce, scallions, cilantro, radishes, and avocado (or your favorite toppings!).