Crispy, oven-baked tortillas topped with fresh guacamole and fried eggs... Trust me, this will be messy.
Preheat your oven to 400 degrees and lightly spritz a baking sheet with a little cooking spray. Add four corn tortillas to the baking sheet, and spray with a little extra oil.
While the oven is preheating, make the guacamole by mixing mashed avocado, lime juice, diced tomatoes, cilantro leaves, and salt & pepper to taste. If you have a food processor, you can use that rather than doing this by hand. I just added everything in there, used 8 whole cherry tomatoes rather than diced tomatoes, and pulsed it a few times to get a blended yet still slightly chunky texture.
Once the oven is preheated, add the baking sheet of corn tortillas and bake for 8 to 10 minutes, until they're crisp and lightly browned. I ended up flipping my tortillas over for the last minute of baking.
While the tostada shells are baking, fry the eggs to your liking. I'm not going to boss you around and tell you how to fry your eggs because you probably know what you like. We like our yolks runny and our whites a little crispy, so I let a cast iron skillet come to medium heat on the stove, add a little oil, crack the eggs into it, and let them cook for about 3 or 4 minutes without flipping, sometimes covering the pan for the last minute or so to help the whites completely set.
As soon as the shells come out of the oven, assemble the tostadas by topping the shells with guacamole and a fried egg, topping with extra cilantro and hot sauce if desired.
recipe from thesavvyplate.com