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
Cuisine: Spanish
Ingredients: 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

Category Quick and Easy

Prep 15 minutes

Cook 10 minutes

Style Spanish

Technique Boiling

Diet Friendly Pescatarian

Daily Recipe: May 13, 2026

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.

Additional

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.