Name: Tostadas with Fried Egg and Barbecue Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 portobello mushrooms, stems removed; ¼ cup (60 ml) store-bought barbecue sauce (see note); 2 red bell peppers, seeded and diced; 1 onion, coarsely chopped; 3 tbsp (45 ml) vegetable oil; 8 eggs; 8 corn tostadas; 2 cups (120 g) iceberg lettuce, thinly sliced; ½ cup (50 g) mild cheddar cheese, grated; Cilantro leaves, chopped, to taste

Ingredients

4 portobello mushrooms, stems removed
¼ cup (60 ml) store-bought barbecue sauce (see note)
2 red bell peppers, seeded and diced
1 onion, coarsely chopped
3 tbsp (45 ml) vegetable oil
8 eggs
8 corn tostadas
2 cups (120 g) iceberg lettuce, thinly sliced
½ cup (50 g) mild cheddar cheese, grated
Cilantro leaves, chopped, to taste

Preparation

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.

Note from Ricardo

Great news! Many store-bought barbecue sauces do not contain Worcestershire sauce (which is made with anchovies) and are, therefore, completely vegan.

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Tostadas with Fried Egg and Barbecue Sauce

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Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Silicone and Beechwood Brush