From above, four toasted slices are arranged on a large platter, each layered with vivid green smashed peas, ruby-edged radish ribbons, halved jammy eggs, and glossy golden anchovy crumbs, finished with paprika oil, herbs, and flaky salt for a colorful, modern tapas look.

Smoky Radish, Pea & Jammy Egg Tostadas

Name: Smoky Radish, Pea & Jammy Egg Tostadas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 bunches radishes very thinly sliced or shaved into ribbons; 2 cups frozen peas thawed; 4 large eggs; 8 slices country-style bread; 6 anchovy fillets finely chopped; 2 oz Manchego cheese shaved; 2 tbsp fresh mint chopped; 2 tbsp fresh parsley chopped; 1 lemon zested and juiced; 2 tbsp sherry vinegar; 1 clove large garlic clove grated; 1 tsp smoked paprika; 1 tsp honey; 6 tbsp extra-virgin olive oil; to taste flaky salt; to taste black pepper

Spring tapas toast with radish, peas, and jammy eggs.

Category Quick and Easy

Prep 15 minutes

Cook 10 minutes

Style Spanish

Technique Boiling

Diet Friendly Pescatarian

Daily recipe · May 13, 2026

A little about this dish

This quick Spanish-inspired dish leans into spring with crisp radishes, sweet peas, and jammy eggs over garlicky pan-toasted bread. A smoky sherry-paprika dressing ties everything together, giving classic tapas flavors a fresher, less predictable look and a bright, photogenic finish.

Ingredients (for 4)

Radishes — 2 bunches — very thinly sliced or shaved into ribbons
Frozen peas — 2 cups — thawed
Large eggs — 4
Country-style bread — 8 slices
Anchovy fillets — 6 — finely chopped
Manchego cheese — 2 oz — shaved
Fresh mint — 2 tbsp — chopped
Fresh parsley — 2 tbsp — chopped
Lemon — 1 — zested and juiced
Sherry vinegar — 2 tbsp
Large garlic clove — 1 clove — grated
Smoked paprika — 1 tsp
Honey — 1 tsp
Extra-virgin olive oil — 6 tbsp
Flaky salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🥚💧⏲️

Bring a small saucepan of water to a boil. Gently add the eggs and cook for 7 minutes for jammy centers. Transfer to ice water, let cool, then peel and halve.
Step 2 — 🌸🍋🥗

In a bowl, toss the sliced radishes with 1 tablespoon lemon juice, 1 tablespoon sherry vinegar, a pinch of flaky salt, and 1 tablespoon extra-virgin olive oil. Set aside to lightly pickle.
Step 3 — 🫛🧄🥄

Place the thawed peas in a bowl and mash them roughly with the grated garlic, lemon zest, 1 tablespoon chopped mint, 1 tablespoon chopped parsley, 1 tablespoon olive oil, flaky salt, and black pepper. Keep the mixture textured.
Step 4 — 🐟🌶️🍳

Warm 1 tablespoon olive oil in a small skillet over medium heat. Add the chopped anchovy fillets and cook for 1 to 2 minutes until melted and lightly crisp at the edges. Stir in the smoked paprika, then remove from the heat.
Step 5 — 🍞🔥✨

Toast the country-style bread until deeply golden in a pan, toaster, or under the broiler.
Step 6 — 🥣🍯🫒

Whisk together the remaining 3 tablespoons olive oil, remaining 1 tablespoon sherry vinegar, honey, and a little black pepper until combined.
Step 7 — 🥪🧀🥚

Spread the pea mixture over each toast. Top with the pickled radishes, halved eggs, shaved Manchego cheese, and spoonfuls of the warm anchovy-paprika mixture.
Step 8 — 🌿🧂🍽️

Drizzle with the dressing, then finish with the remaining 1 tablespoon mint, remaining 1 tablespoon parsley, flaky salt, and black pepper. Serve immediately.

A final fox tip

For a vegetarian version, skip the anchovies and use toasted chopped Marcona almonds with a pinch more smoked paprika. If you want to make it heartier, add a few slices of jamon-style cured ham or serve with roasted new potatoes on the side. Kids can help mash the peas and decorate the toasts with radish ribbons.