If you are anything like me, there are nights that you simply don’t want to go to the grocery store (although mine is a block and a half away, so I don’t have much of an excuse). This recipe uses ingredients that I pretty much always have on hand, and can be adapted really easily to suit your tastes — you could add in some chicken sausage, sprinkle lettuce or cotija cheese on top, make scrambled eggs instead of poached. But in any case, this is an easy, cheap option for weeknight dinners or weekend brunches — and even if it’s still a little cold here in New York (although, compared to what my family is experiencing in Minnesota, it’s practically summer here), I can almost imagine sitting on a beach, maragarita in hand, devouring these tostadas.
Disclaimer: Ari told me that I had to tell you that this is very messy to eat. We tried our luck with forks but ended up just picking up the whole tostada at once. It still tastes good, in any case.
