Loaded Breakfast Tostadas

Time: 15 minutes

Serves: 2

Ingredients

4 corn tortillas

4 eggs

2-4 tablespoons bacon fat, olive oil or avocado oil

1/2 bell pepper

1/4 red onion

4 leaves Romaine lettuce

1 avocado

1 lime

1/4 cup salsa

1/4 cup shredded cheddar

cumin, crushed red pepper flakes, and flaky sea salt

Directions

1. Wash and chop vegetables very finely. Dice avocado. Shred cheddar.

2. Heat your choice of fat in a large skillet. When it is hot, add corn tortillas, 2 at a time. Cook until crisp, about 2 minutes on each side. Drain on paper towels.

3. Cook eggs. Add more oil if necessary and crack eggs into pan. You can leave them sunny side up, which will be a bit messier when you go to eat your tostada, or you can flip them and cook them over medium so they are not quite as runny.

4. Build your tostadas: place one egg per tortilla and top with vegetables, avocado, salsa, cheddar and spices. Serve with extra flaky sea salt and extra lime wedges.