Crispy cheese tostadas with fried eggs, pico de gallo, and avocado. Flavorful, textural breakfast or brunch.
# The Ingredients You'll Need:
→ Cheese Frico Base
01 - 2 cups (200 g) shredded sharp cheddar cheese
02 - 1 cup (100 g) shredded Monterey Jack cheese
03 - 1/4 teaspoon smoked paprika (optional)
04 - Freshly ground black pepper, to taste
→ Eggs
05 - 4 large eggs
06 - 2 tablespoons unsalted butter or neutral oil
→ Pico de Gallo
07 - 2 medium ripe tomatoes, diced
08 - 1/4 cup red onion, finely chopped
09 - 1 small jalapeño, seeded and finely chopped
10 - 1/4 cup fresh cilantro, chopped
11 - Juice of 1 lime
12 - Salt, to taste
→ Garnishes (optional)
13 - 1 avocado, sliced
14 - Hot sauce, to taste
15 - Fresh cilantro leaves
16 - Lime wedges
# Step-by-Step Instructions:
01 - In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside for flavors to meld.
02 - Heat a large nonstick skillet over medium heat. For each tostada, sprinkle 1/2 cup of the cheese mixture (cheddar + Monterey Jack, with paprika and pepper if using) into a 5-inch circle. Cook for 3–4 minutes, until edges are deeply golden and crisp. Gently flip and cook 1–2 minutes more. Transfer to a paper towel-lined plate and let cool until firm. Repeat for all bases.
03 - In a clean skillet, heat butter or oil over medium heat. Crack eggs in and fry to desired doneness (sunny side up or over-easy preferred). Season with salt and pepper.
04 - Place each frico tostada base on a plate. Top with a fried egg, a generous spoonful of pico de gallo, and garnishes such as avocado slices, hot sauce, fresh cilantro, and a squeeze of lime.
05 - Serve immediately, while the frico is crisp and the eggs are warm.
