- 4 eggs
- 4 x 12cm soft corn tortillas
- 2 tbsp feta cheese
- 4 tbsp Explosive Pineapple hot sauce or to taste
Ingredients Pico De Gallo
- 1 medium tomato, diced
- 1 onion, finely chopped
- Tomatillo Jalapeno hot sauce
- 2 tbsp fresh cilantro, finely chopped
- 1 clove garlic
- Salt and pepper to taste
Preheat the oven to 180 °C, spray some oil on tortillas and sprinkle with a bit of salt. Bake in the oven for 10 minutes-15 minutes until they are crispy. Get them out of the oven.
Add some olive oil to a non-stick skillet over a medium heat. Fry the egg to your preferred style.
Preparation Pico De Gallo
In a medium bowl, combine tomato, onion, Tomatillo Jalapeno hot sauce and garlic. Season with salt and pepper. Mix well. Refrigerate for 20 minutes.
Top the tostada with a fried egg and garnish with jalapeño pepper, feta, watercress and the pico de gallo. Finish with Explosive Pineapple hot sauce to taste.