Easy Gluten Free Breakfast Tostadas | Cook with Luke

Brush both sides of the corn tortillas with extra virgin olive oil.

Transfer the tortillas to the oven at 180°C and bake for 10-15 minutes, keeping an eye on them to prevent burning.

Scoop the avocado into a bowl and squeeze in lime juice to add flavor and prevent browning.

Season the avocado with salt and mash it with the back of a fork until smooth.

Prepare the Pico de Gallo by combining finely chopped tomatoes, red onion, and fresh chili (seeds removed) in a bowl.

Add finely chopped coriander to the Pico de Gallo and season with a pinch of salt, then stir to combine.

Zest the lime and add both the zest and juice to the Pico de Gallo for extra flavor.

Spread a generous helping of the smashed avocado on top of the crispy tortillas.

Top the avocado with perfectly fried eggs.

Add a big generous tablespoon of Pico de Gallo on top of the eggs.

Sprinkle fresh coriander or flat leaf parsley on top as a garnish.

Finish with a squeeze of lime juice and a little seasoning before serving.

Equipment Needed

Spice Level:

Dietary