Chef Lisa Dickie's Breakfast Tostadas with Quail Eggs
- Prep time: 10 minutes
- Cook time: 30 minutes
- Serves: 2-3
¡Arriba, Arriba! Protein, fibre, and flavour — all before noon. Chef Lisa Dickie of @dickiescookingschool brings us a breakfast tostada that's as satisfying as it is stunning, topped with Spring Creek quail eggs fried to perfection. Vetted by the two Mexicans on our team. ¡Deliciosas!, they said.
Ingredients
- 2–3 tbsp neutral oil
- 1 onion, diced
- 1 tsp cumin
- 1tsp chili powder
- 1 tbsp chipotle peppers in adobo sauce, minced
- 2 plum tomatoes, diced
- 1 can black beans, rinsed
- ½–1 cup water
- 9 Spring Creek quail eggs
- 1tbsp butter
- 2-3 corn tortillas, plus oil for frying
- 1/2 avocado
- Cotija cheese, crumbled
- fresh, chopped cilantro
- salsa
Instructions
Heat oil in a pan over medium heat. Add onion, cumin, and chili powder and sauté for 5–10 minutes until softened and fragrant.
Add chipotle peppers, tomatoes, black beans, and water. Simmer for 15–20 minutes until the mixture thickens.
While the beans cook, heat a splash of oil in a separate pan over medium-high heat. Fry the corn tortillas one at a time for 1–2 minutes per side until crisp and golden. Set aside on a paper towel.
In the same pan over medium heat, melt butter. Crack in the quail eggs and fry until whites are just set, about 2 minutes. Season with salt and pepper.
Spoon bean mixture onto each tostada. Top with 2–3 fried quail eggs and garnish with salsa, cotija, cilantro, and avocado. Serve immediately.
