-
1
Heat oven to 375 degrees.
-
2
Spray cookie sheet with cooking spray, place tortillas on tray so that none overlap.
-
3
(I usually spray both sides of the tortillas quickly with the spray; it helps them to be crunchier)- Also, heat refried beans in a saucepan or in the microwave.
-
4
Pour 1-2 teaspoons of veg.
-
5
oil in a large, deep skillet over medium heat.
-
6
When oil starts to shimmer, add onions and jalapenos and salt to taste (1/2 tsp works for me).
-
7
Cook and stir occasionally until veggies start to soften (3-4 min).
-
8
Add garlic, cook and stir for an additional minute.
-
9
Taste veggies to adjust for salt, add pepper, cumin, and red chili flakes if you wish.
-
10
Add meat if you are doing so, and toast the spices quickly with the rest of the ingredients in the pan (1-2 minutes).
-
11
Add tomatoes with their juices, and turn the heat up to medium-high.
-
12
Cook off and condense the tomato juices (5 minutes or so).
-
13
Add tomato sauce, stir thoroughly, and reduce heat to medium low.
-
14
Simmer and stir occasionally for about 10 minutes.
-
15
Crack each egg into a liquid measuring cup, slide the egg into the simmering sauce.
-
16
Continue to do this, spacing the eggs equally around the pan.
-
17
At this point, slide the tortillas into the hot oven for 5-8 minutes.
-
18
Cover and cook for about 5-8 minutes, depending on how done you'd like your eggs.
-
19
To serve: Place a tostada (toasted tortilla) on the plate and spread with refried beans.
-
20
use a spoon to scoop sauce and egg onto the top of the beans.
-
21
Sprinkle with cheddar cheese, cilantro and hot sauce, if you wish.
