Cheesy Frico Fried Egg Tostadas (Printable Version)
# What You Need:
→ Cheese Frico Base
01 -
2 cups (200 g) shredded sharp cheddar cheese
02 -
1 cup (100 g) shredded Monterey Jack cheese
03 -
1/4 teaspoon smoked paprika (optional)
04 -
Freshly ground black pepper, to taste
→ Eggs
05 -
4 large eggs
06 -
2 tablespoons unsalted butter or neutral oil
→ Pico de Gallo
07 -
2 medium ripe tomatoes, diced
08 -
1/4 cup red onion, finely chopped
09 -
1 small jalapeño, seeded and finely chopped
10 -
1/4 cup fresh cilantro, chopped
11 -
Juice of 1 lime
12 -
Salt, to taste
→ Garnishes (optional)
13 -
1 avocado, sliced
14 -
Hot sauce, to taste
15 -
Fresh cilantro leaves
16 -
Lime wedges
# Steps to Follow:
01 -
In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside for flavors to meld.
02 -
Heat a large nonstick skillet over medium heat. For each tostada, sprinkle 1/2 cup of the cheese mixture (cheddar + Monterey Jack, with paprika and pepper if using) into a 5-inch circle. Cook for 3–4 minutes, until edges are deeply golden and crisp. Gently flip and cook 1–2 minutes more. Transfer to a paper towel-lined plate and let cool until firm. Repeat for all bases.
03 -
In a clean skillet, heat butter or oil over medium heat. Crack eggs in and fry to desired doneness (sunny side up or over-easy preferred). Season with salt and pepper.
04 -
Place each frico tostada base on a plate. Top with a fried egg, a generous spoonful of pico de gallo, and garnishes such as avocado slices, hot sauce, fresh cilantro, and a squeeze of lime.
05 -
Serve immediately, while the frico is crisp and the eggs are warm.
# Additional Notes:
01 -
Try using different cheeses for the frico base, such as Parmesan or mozzarella, for varied flavor and texture.
02 -
For extra crunch, add thinly sliced radishes as a garnish.
03 -
Pair with a light, citrusy white wine or a brunch cocktail like a michelada.