It occurred to me this morning that I didn’t post anything all week. I have no good excuse, other than I mostly made things I have made before. Sometimes you just have to revisit old favorites. Speaking of old favorites, I recently made a batch of chili and had some left over. Not feeling like eating chili for breakfast, I invented yet another version of Huevos Rancheros. And now I may start having to make extra chili every time so I can make this more often.
Chili Huevos Tostada
Chili (you can use your own recipe or find mine here. I used about 1/4 cup per tostada)
Eggs (one for each tostada)
Shredded lettuce (optional)
Heat chili. Heat a small skillet on the stove. Beat eggs in a bowl with a pinch of salt & pepper. Drizzle just a bit of olive oil in the pan. Scramble eggs. Build your tostada. Ladle on a generous spoonful (about 1/4 cup) of chili, top with cheese, then add eggs. Top with salsa and lettuce if desired.
Yum! And could easily be done without the tostada shell and just plopped in a bowl (I know then it’s not a tostada…) I will have to remember this next time we have leftover chili!
Definitely! No reason you couldn’t lose the carbs completely with this one.