In case you didn’t know, I like breakfast. I mean really love breakfast. Breakfast time, lunch time, dinner time, after midnight I’ve been out at the bar and need a snack time. I will eat breakfast food anytime.
So when it came to picking out my recipe to feature for our second week of The New Soutwest Cookbook Spotlight, I was more than thrilled to see the abundance of breakfast recipes in Meagan’s book.
I’ll have you know this decision was not easy, but it is really hard for me to resist anything with roasted potatoes, eggs and cheese. Oh right, yeah the chorizo. . . Meagan didn’t call for that but since I was cooking this up for lunch and wanted something a little more substantial.
For the record, there’s a chorizo recipe in the book. My lazy self didn’t make it since I wasn’t sure if I was going to be able to get down the Mexican market in time to pick up the chiles needed. You though, should definitely buy the book and give yourself time to make the chorizo to go along.
Let’s briefly discuss the tostadas – this might be the best idea yet for a complete breakfast. Bread (tostada), egg, potatoes, cheese and tomatoes all stacked together and ready to go. I’m pretty sure we have every food group covered here and you’ll be ready to power through your day when you start off with these.
- 1½ pounds fingerling potatoes, halved
- 1 tablespoon extra virgin olive oil
- 1/12 teaspoons ground cumin
- ½ teaspoon ground ancho chile
- ½ teaspoon ground coriander
- salt and black pepper to taste
- vegetable oil
- 6 4 inch corn tortillas
- 1lb fresh chorizo
- 6 large eggs
- unsalted butter
- 1 cup shredded manchego cheese
- 1 cup quartered cherry tomatoes
- Heat your oven to 425 degrees.
- Toss the halved potatoes with the cumin, ancho chile and coriander on a rimmed baking sheet. Drizzle with the olive oil and toss again to make sure the potatoes are covered completely. Season with salt and pepper.
- Roast the potatoes, cut side down for 40-45 or until browned and fork tender. Remove from oven to cool slightly.
- In a non-stick pan over medium heat, cook the chorizo until no longer pink throughout and using a wooden spoon break into small pieces. Transfer to a small bowl.
- To prepare the tostada shells, in a small heavy-bottomed frying pan, heat about ¼ inch of vegetable oil over high heat. Carefully add the tortillas and fry about 30-60 seconds per side. Remove and drain on paper towels.
- Wipe the non-stick pan used for the chorizo clean and place a small pat of butter in the pan, set over medium heat. Cook the eggs sunny-side up or flip halfway through for over easy. The egg whites should be set before removing them from the pan.
- To build the tostadas, place a shell on a plate and place a small amount of chorizo on the bottom. Top with the fried egg, roasted potatoes, manchego cheese and cherry tomatoes. Serve immediately.
Disclaimer: I received a copy of The New Southwest for participating in this Cookbook Spotlight. All opinions are my own and no monetary value was exchanged. This post contains affiliate links.