Beet Tostadas With Fried Eggs

 From Bon Appetit: Many think Mexican food is heavy and meat-forward, but that came with Spanish colonization. Before, it was mostly vegetables. We tapped into that tradition by seasoning beets with chorizo spices. An egg on top adds Texas-style breakfast taco vibes. Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture are ideal for making meatless chorizo. If beets aren’t your thing, winter squash or another sweet root vegetable will also work.

 I loved this....I made it exactly according to the recipe, and then throughout the week I actually just ate scrambled eggs with the beets and tomato sauce on their own. Would totally make the salsa to go with other things as well!

1½ lb. red beets (about 2 large), peeled, cut into ¼" pieces

2 garlic cloves, finely grated

2 Tbsp. ancho chile powder

1 tsp. crushed dried oregano, preferably Mexican

1 tsp. paprika

¾ tsp. ground cumin

½ tsp. freshly ground black pepper

1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more

2⅓ cups plus 3 Tbsp. vegetable oil, divided

1 large white onion, halved through root end, sliced ¼" thick

6 medium serrano chiles, quartered lengthwise, leaving stems and seeds intact

⅓ cup sage leaves

6 6"-diameter corn tortillas

6 large eggs

Salsa de Árbol (for serving) (recipe follows this recipe)

Preparation

Step 1

Place a rack in middle of oven; preheat to 350°. Toss beets, garlic, chile powder, oregano, paprika, cumin, pepper, 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and ⅓ cup oil in a medium bowl until beets are coated. Scrape onto a foil-lined rimmed baking sheet; bake, tossing every 15 minutes, until beets are tender and spices are very fragrant and smell slightly toasted, 35–45 minutes.

Step 2

Meanwhile, heat 2 cups oil in a large saucepan over high until oil bubbles immediately when the edge of a tortilla touches the surface. Carefully fry onion, adding a little bit at time to avoid too much spattering and reducing heat as needed, until tender and beginning to brown, about 5 minutes. Transfer to a paper-towel-lined baking sheet. Repeat process with chiles, about 5 minutes. Transfer to same baking sheet. Fry sage leaves until crisp, about 30 seconds. Transfer to baking sheet. Working one at a time, fry tortillas, turning once, until crisp, puffed in places, and deep golden brown, about 1 minute per side. Transfer tostadas to baking sheet.

Step 3

Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, about 4 minutes. Season with salt.

Step 4

Spoon beet mixture onto tostadas, dividing evenly, and top each with an egg, then fried onion, chiles, sage, and Salsa de Árbol. 

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Salsa de Arbol

Simmered tomato salsa :)

Ingredients

Makes about 2 cups

3 Tbsp. extra-virgin olive oil

3 dried chiles de árbol, seeds removed, chopped (use chili flakes)

2 garlic cloves, finely grated

1 14.5-oz. can diced fire-roasted tomatoes

Kosher salt

2 Tbsp. fresh lime juice

Preparation

Step 1

Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes.

Step 2

Season tomato mixture with salt. Using a potato masher, smash until the consistency of a chunky salsa. Let cool, then stir in lime juice.

Step 3

Do Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.