Back Porch Table
BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Chipotle Beet and Egg Tostada

Tangy golden beets are in season and perfect for this Chipotle Beet and Egg Tostada

Tangy golden beets are in season and perfect for this Chipotle Beet and Egg Tostada

Abridged from “The Taco Tuesday Cookbook” by Laura Fuentes

Ingredients: 

4 medium beets, ends trimmed
1 can (7-ounce) chipotle peppers in adobo sauce
2 Tablespoons vegetable oil, divided
¼ teaspoon ground cumin
¼ teaspoon salt
1 lime, halved, divided
4 large eggs
8 tostadas, store-bought or crisp a lightly oiled corn tortilla in oven
6 ounces goat cheese, crumbled
Chopped fresh cilantro

Recipe directions: 

Preheat oven to 375 F. Wrap each beet in a square of aluminum foil with a tablespoon of adobo sauce. Roast for 50 minutes, until fork tender. Allow to cool on counter for 10 minutes.

Peel and cube the beets. Coarsely chop the chipotle peppers. In a large skillet, heat 1 tablespoon oil to medium-high heat. Add beets, chipotles, cumin, salt, and juice of half a lime. Stir to combine and heat through – about 3 minutes.

In another skillet, heat 1 tablespoon oil over medium heat and cook the eggs sunny side up. Make a layer of beets and chipotles on each tostada, top with goat cheese crumbles, add a fried egg, and sprinkle with cilantro. Finish with a squeeze of the remaining lime.

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