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July 12, 2017 / Chris Blum

Egg Tostada

Ths is from Skinny Taste – so good and totally doable on a weeknight. 

1 tsp oil
1 medium onion, sliced thin
14.5 oz diced tomatoes with chilies
1 tsp ground cumin
1 jalapeno minced
3/4 tsp salt
Pepper
4 corn tortillas
olive oil spray
4 eggs
1 c shredded romaine
1 avocado, sliced thin
2 tbsp cilantro, minced
Shredded jack cheese
Scallions, sliced thin

In a 10 inch skillet, heat oil and onions and cook until soft. Add tomatoes, jalapeno, cumin, salt and pepper. Bring to a boil, reduce to low and simmer 5 minites. 

Heat griddle, spray tortillas and cook until crisp on both side.

Make 4 holes in tomato mixture and break eggs. Cook until whites are cooked through. 

Place tortilla on plate top with lettuce, scallions, cheese and then place a scoop of tomato mixture with an egg in the middle.

Serves 2 – 4.

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