A little about this dish
This recipe puts a flavor-forward spin on a traditional Mexican breakfast fare and features pungent chives for a fresh twist. The key ingredient, chives, not only adds a pop of green color but also imparts a mild, onion-like flavor that complements our other star - eggs, a breakfast staple.
Ingredients (for 4)
- 1 bunch of chives — 1 bunch — finely chopped
- 8 large eggs — 8 large — well-beaten
- 8 pieces of tostadas — 8 pieces
- 1 cup of cherry tomatoes — 1 cup — halved and grilled
- 1 can of black beans — 1 can — drained
- 100g of queso fresco — 100g — crumbled
- A handful of cilantro — a handful — roughly chopped
- 1/2 cup of chipotle sauce — 1/2 cup
- 2 tablespoon of avocado oil — 2 tablespoon
- Salt — to taste
- Black pepper — to taste
Preparation
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Step 1 — 🍳🧂🥘In a large non-stick pan, heat 2 tablespoons of avocado oil over medium heat. Then, add 8 well-beaten large eggs and season them with salt and black pepper. Cook until they just begin to set.
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Step 2 — 🌱🥚🍳Stir in half of the finely chopped chives into the eggs. Continue cooking them until done to your liking.
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Step 3 — 🔥🌮🔥If you prefer extra crispy tostadas, warm 8 pieces of them in an oven.
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Step 4 — 🖌🍅🌮Spread a layer of drained black beans and grilled cherry tomatoes on top of each tostada.
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Step 5 — 🥚🌱🌮Evenly spoon the chive-infused scrambled eggs amongst the tostadas.
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Step 6 — 🧅🌿🌮Sprinkle crumbled queso fresco, remaining fresh chives, and chopped cilantro on the tostadas. Drizzle 1/2 cup of chipotle sauce over them before serving.
A final fox tip
For a vegan twist, swap eggs with tofu and skip queso fresco. You can always play with heat level by adding more chipotle sauce. This dish turns regular eggs into a gorgeous meal that promises to wake up your taste buds any chilly morning.