Cheesy Frico Fried Egg Tostadas

This playful tostada recipe transforms crispy, cheesy frico into an unexpectedly perfect base for a fried egg and a fresh burst of homemade pico de gallo. The first time I made these for brunch, every bite was met with happy crunches and smiles. The combination of gooey cheese, crisp edges, and vibrant toppings has quickly become a weekend ritual in my kitchen.

Ingredients

• Sharp cheddar cheese: shredded for big flavor and melty bite look for blocks and shred fresh for best texture
• Monterey Jack cheese: shredded balances sharpness and melts smoothly
• Smoked paprika: infuses subtle smoky depth use Spanish smoked for a boost
• Freshly ground black pepper: rounds out the cheese mix and adds a pop
• Large eggs: prefer free range with bright yolks for best results
• Unsalted butter or neutral oil: ensures golden eggs without overpowering
• Ripe tomatoes: diced for juiciness roma or vine ripened are best
• Red onion: finely chopped for zesty crunch
• Jalapeño: finely chopped and seeded gives just enough heat
• Fresh cilantro: adds bright herbal flavor chop just before using
• Lime juice: brings tang and helps pico stay fresh
• Salt: brings all the flavors together flaky sea salt is a favorite
• Avocado: ripe yet firm for creamy slices
• Hot sauce: adds spicy tangy kick pick your favorite
• Fresh cilantro leaves: an extra sprinkle lifts the whole plate
• Lime wedges: for squeezing and finishing with a burst of freshness

Step-by-Step Instructions

Prepare the Pico de Gallo:

Combine diced tomatoes chopped red onion finely chopped jalapeño cilantro lime juice and salt in a bowl Mix well and let sit while you prep the rest letting the flavors meld together

Make the Frico Tostada Bases:

Heat a large nonstick skillet over medium heat For each tostada sprinkle half a cup of cheddar and Monterey Jack mixture optionally seasoned with paprika and pepper into a tight five inch circle Let it cook without moving for three to four minutes until deep golden and lacy at the edges Carefully flip with a thin spatula and cook another one to two minutes until the frico sets and is crisp all over Gently transfer to a paper towel lined plate to cool and firm up fully

Fry the Eggs:

In a clean skillet warm butter or oil over medium heat Crack eggs into the skillet and fry until the whites are set but the yolks remain runny or cook to your liking Sprinkle with salt and pepper for seasoning

Assemble:

Place each cooled frico tostada base on a plate Carefully top with a fried egg then spoon over generous fresh pico de gallo Add avocado slices a drizzle of hot sauce extra cilantro and lime wedge on the side

Serve:

Enjoy immediately while the frico is at its crunchiest and the egg is still warm and just set

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Storage Tips

Let any leftover frico bases cool completely then store in a single layer between parchment in an airtight container at room temperature for up to twenty four hours Gently re-crisp in a dry skillet if needed Store fried eggs and pico de gallo separately in the refrigerator Eat leftovers within one day for best freshness

Ingredient Substitutions

Try swapping out cheddar for a tangy manchego or use mozzarella for a milder frico base For the egg a soft boiled or poached variation works beautifully Use scallions instead of red onion in the pico for a milder bite If jalapeño is too spicy use a bit of bell pepper instead

Serving Suggestions

Pile on extra fresh veggies like radish or shredded cabbage Pair with a citrusy green salad and a brunch cocktail like a michelada or paloma Serve family style letting everyone build their own tostada at the table

Cultural and Historical Context

Frico is a classic Italian technique that transforms cheese into a crunchy wafer Here it blends with Mexican flavors that are found in egg tostadas and pico de gallo This fusion brings together southern European and Mexican breakfast joy on one plate

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Common Questions

→ Can I use a different cheese for the frico?

Yes, try Parmesan, mozzarella, or a mix for different flavors and textures. Hard, shreddable cheeses work best.

→ How do I keep the frico tostadas crispy?

Let them cool on paper towels after skillet cooking. Serve right away to maintain crispness.

→ What egg style works best?

Sunny side up or over-easy allows the yolk to add richness, but cook to your preferred doneness.

→ Are these tostadas gluten-free?

Yes, as long as your cheese is certified gluten-free and no flour is added, they remain gluten-free.

→ What pairs well with this dish?

Fresh fruit, citrusy white wine, or a michelada complement the bright, savory flavors perfectly.

→ Can I prepare any elements ahead?

Pico de gallo can be made in advance. Prepare frico tostadas fresh for best results.