With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
With a pastry brush, cover the mushrooms with the barbecue sauce and place on the baking sheet. Season with salt and pepper.
Roast for 20 minutes or until the mushrooms are tender and golden. Let cool. Slice the mushrooms.
Meanwhile, in a non-stick skillet over medium heat, cook the bell peppers and onion in 2 tbsp (30 ml) of the oil for 5 minutes or until just starting to brown. Set aside on a plate.
In the same skillet over medium-high heat, warm the remaining oil. Carefully crack half of the eggs at a time directly into the skillet and cook, on one side only, for 2 to 3 minutes or until the whites are cooked and golden around the edges. Season with salt and pepper.
Top the tostadas with the sliced mushrooms and bell pepper mixture. Add the lettuce, eggs, cheese and cilantro.
Great news! Many store-bought barbecue sauces do not contain Worcestershire sauce (which is made with anchovies) and are, therefore, completely vegan.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.