3 tomatoes

1–2 jalapeños, depending on your spice preference

3–4 dried chiles de árbol

2 garlic cloves

⅓ white onion

⅓ cup water

1–2 tsp tomato chicken bouillon

Small pinch of fresh cilantro

Salt, to taste

A few slices of red onion

2 large eggs

1 cup cooked pinto beans

2 crispy corn tostada shells

1 tbsp cooking oil, as needed

½ avocado, sliced

2 tbsp crumbled queso fresco

Heat a cast-iron skillet over medium-high heat. Add the tomatoes, jalapeños, garlic, and white onion. Roast, turning occasionally, until the vegetables are softened and beautifully charred, about 8–10 minutes. Briefly toast the dried chiles de árbol for a few seconds, being careful not to burn them.

Transfer the roasted vegetables and toasted chiles to a blender. Add ⅓ cup water, tomato chicken bouillon, cilantro, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning.

Heat a little oil in a nonstick skillet over low heat. Crack in the eggs and cook sunny side up until the whites are set and the yolks are still beautifully runny. Set aside.

Pour the blended salsa into a saucepan over medium heat. Add the sliced red onion and simmer for 3–5 minutes, stirring occasionally, until the flavors come together and the onion begins to soften.

Warm the cooked pinto beans in a small saucepan over medium-low heat. Mash with a fork or potato masher until creamy, adding a splash of water if needed.

Spread a generous layer of warm mashed pinto beans over each crispy tostada. Carefully place a sunny side up egg on top, then spoon the warm homemade salsa over everything.

Add fresh avocado slices and a generous sprinkle of crumbled queso fresco. Serve immediately while the tostadas are still crispy and the egg yolks are perfectly runny.