Huevos d'Elena (aka Huevostadas)

Ideas Tips Huevos d'Elena (aka Huevostadas)
Special Recipe : Ideas Tips Huevos d'Elena (aka Huevostadas)

Summary

Ideas Tips Huevos d'Elena (aka Huevostadas)

Delicious and easy breakfast simple enough for busy weekends and nice enough for company. A crispy tostada with a bed of seasoned beef and potato cradle the egg for a tasty, spicy delight. Prepare your eggs anyway you like!

Servings 2

Integrated

  • 1 potato, diced
  • 1/2 pound lean ground beef
  • 1/2 cup diced yellow onion
  • 2 tablespoons diced red bell pepper
  • 1 clove garlic, minced
  • 1/2 cup salsa
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 pinch seasoned salt to taste
  • 1 pinch ground black pepper to taste
  • 1 teaspoon olive oil, or as needed
  • 4 large eggs eggs
  • 4 eaches crispy tostada shells, warmed
  • 1 tablespoon chopped fresh cilantro, or to taste

Directions

  1. Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.

  2. Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes.

  3. Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side.

  4. Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.

Per Serving:

  • 616.1 calories
  • protein 37.7g 76% DV
  • carbohydrates 42.9g 14% DV
  • fat 33.1g 51% DV
  • cholesterol 440.5mg 147% DV
  • sodium 819.3mg 33% DV.

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