Tostada de Frijoles con Huevos (tostadas with beans and eggs)

2 corn tortillas – about 6″ in diameter (or 2 packaged tostada shells – we like the Guerrero brand)
olive oil or vegetable oil
Diamond kosher salt
2 eggs
Salt and pepper to taste
1/4 c refried beans (figure about 2 T of beans per tostada)
salsa of your choice
1/4 c crumbled cotija cheese (optional)
cilantro, for garnish (optional)

Preheat oven to 425˚F.

If you are making your own tostada shells, brush or spray each side of the tortillas with olive oil and season with a bit of salt. Bake for about 10 minutes, turning the tortillas over after 5 minutes.  They should be golden brown and crispy when you take them out of the oven.  If not, leave them in the oven a few minutes longer.  Watch them closely; they will easily get too brown!  And note: tortillas vary in thickness and width, so you have to adjust the baking time accordingly.

Meanwhile, heat a small skillet over medium heat and add about 1 T olive oil. Add beans and heat until warm (or stick the beans in the microwave for about 1 minute).

Heat another small skillet (8″ works) – which has a lid – over medium high heat.  Add 1 T oil and when the oil is hot, crack each egg (carefully) into the pan.  Salt and pepper to taste.  When the whites have begun to crisp up on the very edges – about 30 seconds, add about 1 T water to the pan, cover, turn the heat down to low, and cook until the layer of white over the yolks is barely opaque.  We estimate about 1 1/2 minutes – and more if you like the yolk to set up.  When checking the eggs for doneness, lift the lid just a crack to prevent loss of steam should they need further cooking.

To assemble, spread the tostada shell with a thin layer of beans; add salsa to taste, a fried egg, a sprinkle of cotija cheese, if you’re using it, and cilantro.

Serve with a fork – but you’ll find it easier to eat if you just use your hands.  Have a napkin nearby.