Breakfast Tostadas

INSTRUCTIONS

• 1
  First, prepare a large pan (at least 20 cm in diameter) and heat it over medium heat. Place the tortillas on the hot, dry pan and toast them over medium heat for 30–60 seconds on each side. Then remove the toasted tortillas from the pan and divide them onto 2 plates.
• 2
  Now pour rapeseed oil into the pan and prepare the fried eggs: Crack the eggs individually into the pan so they remain whole, season them with salt and pepper, and cook over low to medium heat for 6–8 minutes. Once the fried eggs are done, remove the pan from the heat and set it aside. Leave the eggs in the pan for now.
• 3
  Prepare the other ingredients: Peel and pit the avocado and slice it thinly. Finely chop the iceberg lettuce. Dice the tomato into small cubes and place in a bowl. Then crumble the Balkan cheese into the bowl with the tomato and season the mixture with salt and pepper.
• 4
  Divide the drained red beans onto individual tortillas, mash them with a fork, and spread them over the entire surface of the tortilla. Top with the chopped lettuce and place 1 egg, ¼ of the avocado slices, and ¼ of the tomato and Balkan cheese mixture on each tortilla. Finally, sprinkle the tortillas with chili flakes and serve immediately.