Mexican · 15 min
Fried Egg Breakfast Tostadas with Tomato, Avocado, Feta & Hot Sauce
- 15 min
- 2–6 servings
- 459 kcal / serving
Crispy tortillas form a sturdy base for soft eggs, tomato, avocado, and feta with a touch of heat. The combination comes together quickly, making it a practical weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- ½ (4 oz) pkgcrumbled feta cheese
- 4eggs
- 4small corn tortillas
- 1tomato
- tomatoes
- avocados
From the pantry: black pepper, chili powder, extra virgin olive oil, hot sauce, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring spoons · nonstick skillet · oven mitts · spatula
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½avocado
- 1tomato
- tomatoes
- avocados
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- 4eggs
Bakery & bread
- 4small corn tortillas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| eggs | 4 | 8 | 12 |
| small corn tortillas | 4 | 8 | 12 |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F. Arrange the tortillas on a baking sheet, drizzle with oil on both sides, and season with salt.
- Bake until the tortillas are golden and crisp, about 5–7 minutes. Remove from the oven and set aside.
- Heat a nonstick skillet over medium-high heat and swirl in a little oil to coat the bottom.
- Crack the eggs into the skillet and cook until the whites are set but the yolks stay runny, about 4 minutes. Remove from heat and season with black pepper and chili powder.
- While the eggs cook, wash and small-dice the tomato; wash, halve, pit the avocados, scoop the flesh, and slice into thin half-moons.
- To serve, divide the crispy tortillas onto plates and top with the eggs, tomatoes, avocado, and feta. Drizzle with hot sauce and enjoy.
Two tips
- Prep ahead by dicing the tomato and slicing the avocado; keep them refrigerated until ready to use.
- Serve with hot sauce on the side for individual heat control.
Nutrition per serving
- Calories
- 459 kcal
- Protein
- 19 g
- Carbs
- 30 g
- Fat
- 30 g
- Fiber
- 7 g
- Sodium
- 479 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.