4 corn tortillas, 6-in. size
2 avocados, halved and pitted
4 large eggs
1/4 medium red onion, finely chopped
1/2 head Bibb lettuce, torn into small pieces
2 (15-oz.) cans kidney beans, drained and rinsed
1 c. shredded Cheddar cheese
1 red bell pepper, finely chopped
1 garlic clove, minced
1 tbsp. finely chopped fresh parsley
2 1/2 tsp. fresh lime juice, divided
Kosher salt
Black pepper
Olive oil
Directions
Preheat oven to 400 degrees. Brush tortillas with the olive oil on both sides. Arrange on large baking sheet and bake, turning once, for 6 minutes, or until slightly browned. Set aside.
In small bowl, toss lettuce with 2 teaspoons lime juice, 1/4 teaspoon salt and parsley. Set aside.
Mash avocados in small bowl. Mix in onion, garlic and 1/2 teaspoon lime juice. Add salt and pepper to taste.
Warm the beans. Heat 1 tablespoon olive oil in a skillet and fry eggs to desired doneness. I prefer to cook mine over-easy. Season the eggs.
To assemble the tostadas: Layer guacamole, kidney beans and lettuce mixture on tortillas, top with the fried eggs, cheese and bell pepper.