Roasted Beet Tostadas with Fried Egg
Incredibly delicious roasted beets on top of a crunchy tostada topped with a fried egg!
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Ingredients
- 4 medium beets, washed ends cut
- 7 ounces chipotle peppers in adobo sauce, (1 can)
- 2 tablespoons oil, divided
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- 1 lime, halved and divided
- 8 Baked Tostadas, freshly made or re-crisped in the oven
- 6 ounces goat cheese
- 4 large eggs, crumbled
- Chopped fresh cilantro
Instructions
Prep:
- Preheat oven to 375F (190 C).
- Remove the stems and leaves from the beets, then give them a quick rinse with warm water to remove any dirt and sand.
Roast the beets:
- Place each beet in the middle of a square of aluminum foil. Pour some adobo sauce from the canned chipotles over each beet; reserve the chipotles. Wrap the beets and place on a baking sheet.
- Roast for about 50 minutes, until fork tender. Remove the beets from oven and let them cool down to room temperature for about 10 minutes.
- Carefully open the foil packets. Peel and cube the beets.
Combine:
- Coarsely chop drained adobo peppers, set aside.
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the beets, chipotles, cumin, salt, and the juice from half a lime. Stir gently to combine and heat through for about 3 minutes. Set aside.
Cook the fried eggs:
- In another large flat skillet, heat the remaining 1 tablespoon oil over medium heat and cook the eggs sunny-side up.
Assemble:
- Make a layer of beets and chipotles on each tostada, top with goat cheese crumbles, add a fried egg, and sprinkle with cilantro. Cut the remaining lime half into wedges for serving.
Nutrition
Serving: 2 tostadas | Calories: 467kcal | Carbohydrates: 40g | Protein: 17g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 530mg | Potassium: 436mg | Fiber: 10g | Sugar: 10g | Vitamin A: 716IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 4mg
