Crispy Tostadas Topped With Creamy Beans, Melty Cheese, And Fiery Chili Oil Fried Eggs — This Bold Breakfast Wakes You Up In The Best Way!
Breakfast is sacred in our house — it’s how we set the tone for the day. And let me tell you, these Chili Oil Fried Egg Breakfast Tostadas are a total power move. They’re crispy, spicy, gooey, and satisfying, all in one crunchy little package.
I made them once when I had leftover refried beans and a jar of chili crisp hanging out in the fridge. One bite and everyone at the table just stopped and stared at me like, “Where has this been all our lives?” The combo of crispy egg edges, silky yolk, and the heat from the chili oil is addicting. Add some cheese and avocado, and it’s basically a breakfast party on a plate.
Questions I Often Get Asked About This Recipe
Q: What kind of chili oil should I use?
A: Any store-bought chili oil or chili crisp will work. If it has garlic and crunchy bits — even better! I love Lao Gan Ma or homemade versions too.
Q: Can I make this without the spice?
A: Of course! Just use regular oil to fry the egg and skip the chili oil. Or try a mild version for just a hint of flavor.
Q: Do I have to use refried beans?
A: Not at all. Black beans, mashed avocado, or scrambled eggs work too — but the creamy beans make it super hearty.
Q: Can I make the tostadas ahead of time?
A: You can crisp the tortillas ahead of time and store them in an airtight container. Just reheat the eggs fresh for best texture.
Q: Can I turn this into a brunch bar?
A: YES. Set out tostadas, toppings, chili oil, and let everyone build their own. It’s a huge hit at brunch parties!
What You Need to Make Chili Oil Fried Egg Breakfast Tostadas
- 4 corn tortillas
- 4 large eggs
- 1 cup refried beans (canned or homemade)
- ½ cup shredded Monterey Jack or cheddar cheese
- 2–3 tablespoons chili oil or chili crisp
- 1 ripe avocado, sliced or mashed
- 1 lime, cut into wedges
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, hot sauce, sour cream, radishes
How to Make Chili Oil Fried Egg Breakfast Tostadas
1. Crisp the tortillas
Heat a drizzle of oil in a skillet over medium heat. Fry the tortillas for 1–2 minutes per side until golden and crispy. Set aside on paper towels.
2. Warm the beans
Heat refried beans in a small saucepan or microwave. Season with a little lime juice or garlic powder if you like.
3. Fry the eggs in chili oil
Add chili oil to a nonstick pan over medium-high heat. Once hot, crack in the eggs and cook until whites are crispy and set but yolks are still runny, about 2–3 minutes. Spoon hot oil over the top to cook the whites faster if needed.
4. Assemble the tostadas
Spread warm beans on each crispy tortilla. Sprinkle with cheese while still warm so it melts slightly. Top with a chili oil fried egg, avocado, and your favorite extras.
5. Serve hot
Finish with a squeeze of lime, a sprinkle of cilantro, and a dash of hot sauce if you’re feeling bold.
Tips
- Make it extra crispy: Bake or air-fry the tortillas if you want less oil.
- Add protein: Crumbled chorizo or bacon makes this a heartier option.
- Keep it vegetarian: Skip the meat and load up with veggies like sautéed peppers or onions.
Reader Reviews
🌟🌟🌟🌟🌟 Megan L. – “This woke up my tastebuds! The crispy egg with chili oil is everything. My husband had two!”
🌟🌟🌟🌟 Rachel S. – “I made a brunch board with all the toppings and let everyone build their own — it was a hit!”
🌟🌟🌟🌟🌟 Sophie W. – “Crunchy, spicy, creamy… every bite was perfect. So easy and restaurant-quality.”
🌟🌟🌟🌟 Emma B. – “Loved how fast this came together. I skipped the avocado and added salsa — still amazing.”
🌟🌟🌟🌟🌟 Jessica H. – “This is my new favorite breakfast! The chili oil egg is a total game-changer.”
Printable Recipe
Chili Oil Fried Egg Breakfast Tostadas
These Chili Oil Fried Egg Breakfast Tostadas combine crispy tortillas, creamy beans, melted cheese, avocado, and spicy chili oil-fried eggs for a bold and satisfying morning meal.
Ingredients
- 4 corn tortillas
- 4 large eggs
- 1 cup refried beans (canned or homemade)
- ½ cup shredded Monterey Jack or cheddar cheese
- 2–3 tablespoons chili oil or chili crisp
- 1 ripe avocado, sliced or mashed
- 1 lime, cut into wedges
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, hot sauce, sour cream, radishes
Instructions
1. Crisp the tortillas
- Heat a drizzle of oil in a skillet over medium heat. Fry the tortillas for 1–2 minutes per side until golden and crispy. Set aside on paper towels.
2. Warm the beans
- Heat refried beans in a small saucepan or microwave. Season with a little lime juice or garlic powder if you like.
3. Fry the eggs in chili oil
- Add chili oil to a nonstick pan over medium-high heat. Once hot, crack in the eggs and cook until whites are crispy and set but yolks are still runny, about 2–3 minutes. Spoon hot oil over the top to cook the whites faster if needed.
4. Assemble the tostadas
- Spread warm beans on each crispy tortilla. Sprinkle with cheese while still warm so it melts slightly. Top with a chili oil fried egg, avocado, and your favorite extras.
5. Serve hot
- Finish with a squeeze of lime, a sprinkle of cilantro, and a dash of hot sauce if you're feeling bold.
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If You Enjoyed This Recipe, Please Share!
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