Huevos Rancheros Tosdada

I LOVE Mexican food and flavors.  We live in an area where we can get absolutely AMAZING Mexican food, I have become a snob when it comes to many dishes.  Places I used to love just don't compare anymore.  It's a rough problem to have ;)  

So we can't always head out to the restaurants because we'd go broke...so on occasion I will try and re-create some dishes to eat at home.  This one has become a new favorite at home for a quick dinner or breakfast.  It is fantastic!

Huevos Rancheros Tosdadas

For the Avocado Salsa Verde:
2 medium tomatillos, husked and rinsed
1/2 jalapeno, sliced (seeds removed if you prefer less spice)
1 large California Avocado, peeled and pit removed
1/4 cup cilantro leaves, packed
1/2 lime, juiced
salt to taste

For the Black Beans:
1 (14.5 oz) can black beans, mostly drained
1/2 tsp each: Chili Powder, Garlic Powder, Cumin
1/2 lime, juiced
pinch of salt

For the Tostadas:
8 crunchy corn tostada shells
1 cup finely shredded cheddar cheese
8 eggs
salt and pepper
cotija cheese
fresh cilantro
sliced cherry tomatoes

Instructions

For the Avocado Salsa Verde:
Combine all the ingredients in a food processor or blender and pulse a few times, until mixture is mostly combined, but still slightly chunky. Set aside. (can be made up to a week ahead of time, store in an air-tight container in the fridge)

For the black beans:
Combine all the ingredients in a food processor or blender and blend until smooth. These can be made up to 4 days ahead of time. (store in an air-tight container in the fridge)

For the Tostadas:
Preheat oven to 400 degrees F. Line a large baking sheet with tinfoil and lightly spray with cooking spray. Place the tostada shells in an even layer on the baking sheet.
Spread about 1 to 2 tablespoons of the black bean mixture over the top of each tostada, then sprinkle with a couple tablespoons of shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.

Meanwhile cook your eggs to your preference. The eggs pictured are "sunny side up." Lightly coat a skillet with non-stick spray and heat over medium-high heat. Crack the egg into the skillet, season with salt and pepper, and cook for 2 to 3 minutes, until whites have set and yolk is still runny.
Place cooked eggs on top of the hot tostadas, top with the avocado salsa verde, sliced tomatoes, fresh cilantro and a little cotija cheese. Enjoy!

Recipe Source:  I Wash You Dry