Runny egg tostada with sweet potato & garlic studded spinach

Everything tastes better with a runny egg on top! This tostada tower is perfect for Instagram and will leave your followers drooling on their screens.


Prep
12 min
Total
52 min
Serves
4

INGREDIENTS

METHOD

  1. Roast sweep ‎potatoes on a baking sheet at 400F for 40 minutes or until soft.
  2. Remove Skin and puree, season with salt and pepper. Let rest.
  3. Splash corn tortillas ‎with olive oil and salt and pepper. Toast in oven for 10 minutes till golden.
  4. In a medium heat pan, saute garlic with a splash of olive oil, then add spinach and season. Spinach should take wilt but do not stew.
  5. Add a small amount of sweet potato puree to three tortillas top with spinach and stack.
  6. In a nonstick pan at medium heat, add a splash of olive oil and cook a perfect sunny side up egg. Sear at first, season and let rest for 3 minutes.
  7. Top stacked tortillas with sliced tomatoes, sunny egg and Fetta cheese.
  8. Garnish with coriander and serve.

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