Sunny-side Up Egg Tostadas

Sunny-side Up Egg Tostadas
  • 30M Total Time

  • 10M Prep Time

  • 15 Ingredients

  • 4 Servings

These Sunny-side Up Egg Tostadas are an easy option for a quick brunch or dinner. The colorful veggie toppings pair perfectly with a nutritious and delicious egg. Plus, baking the corn tortillas in the oven is a simple way to create a crispy base.


This recipe was developed for the Egg Nutrition Center by Sara Haas, RDN, LDN

Sara Haas, RDN, LDN


  1. Preheat oven to 400°F. Lightly spray both sides of tortillas with cooking spray and arrange on a large baking sheet. Bake for 5 minutes then flip and cook on the other side until lightly browned, about 5 more minutes.

  2. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add garlic and cook until fragrant, 30 seconds. Stir in the pinto beans, green chiles and chili powder and cook, stirring frequently until beans are warmed throughout and spices smell warm and toasty, about 5 minutes. Turn heat off, stir in lime juice and gently mash with the back of a spoon or fork. Transfer mixture to a bowl; cover with a lid or piece of foil to keep warm.

  3. Wipe out the skillet, add 2 remaining teaspoons of oil and set over medium heat. Crack eggs one at a time into the skillet and sprinkle with salt and black pepper. Cook until whites are set and edges are crisp, about 3 minutes.

  4. Spread bean mixture on baked tortillas and garnish with pico de gallo, avocado, radishes and lettuce. Top each with an egg and serve with a lime wedge.


    Note: The USDA recommends cooking eggs until the yolk and whites are firm.


  • 4 (6-inch) corn tortillas
  • 3 tsp extra-virgin olive oil, divided
  • 1 clove garlic
  • 1 (15-ounce) can no-salt-added pinto beans, drained and rinsed
  • 1 (4-ounce) can mild green chiles
  • 2 tsp chili powder
  • 1 Tbsp fresh lime juice
  • 1 lime, cut into 4 wedges
  • 4 large eggs
  • 1/4 tsp kosher salt
  • 1/8 tsp cracked black pepper
  • 1/4 cup pico de gallo
  • 1 small avocado, diced
  • 3 radishes, thinly sliced
  • 2 cups finely shredded romaine lettuce

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.