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Tostadas with Soft Scrambled Eggs

Nixta Taqueria’s Chef Edgar Rico brings you a breakfast tostada that comes together in just 30 minutes.

By Edgar Rico
Apr 22, 2022
27 Minutes
2 Servings

This simple but delicious breakfast recipe, courtesy of Chef Edgar Rico of Nixta Taqueria may just become your new staple. The richness of the soft scrambled eggs and raclette cheese is a perfect contrast to the spicy and nutty salsa macha. It is also a great way to use up any extra tortillas from your Enchiladas Potosina. The salsa macha makes far more than you need for this recipe, but it is great to have on hand as a garnish or an accompaniment to tortilla chips.

You can find the dried chiles and Mexican oregano for the salsa macha at a Latin market, if there is one close by, or in some well stocked supermarkets. Alternatively, both the chiles and Mexican oregano can be ordered online. Don’t try to sub the Italian variety of oregano or it will give the dish a completely different flavor.

Tostadas with Soft Scrambled Eggs

Nixta Taqueria’s Chef Edgar Rico brings you a breakfast tostada that comes together in just 30 minutes.

Edgar Rico

27 Minutes
2 Servings
  • For the Salsa Macha
  • 1 ounce dried ancho chiles
  • 1 ounce dried New Mexico chiles
  • ½ ounce dried chiles de árbol
  • ½ ounce dried guajillo chiles
  • 2 cups canola oil
  • 3 tablespoons raw unsalted peanuts
  • 1 tablespoon raw unsalted pecans
  • 1 teaspoon raw sesame seeds
  • ½ teaspoon dried Mexican oregano
  • 3 garlic cloves, peeled, roughly chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • For the Tostadas
  • 2 corn tortillas
  • 4 tablespoons plus 2 teaspoons chilled unsalted butter, cubed, divided
  • 2 tablespoons minced chives, plus more for serving
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices raclette cheese
  • Flaky sea salt (such as Maldon), for finishing

    For the salsa macha, stem and deseed the dried chiles.


    Place a high-sided 8-Quart Stock Pot over high heat and allow it to get hot. Pour in the oil and when the first wisps of smoke are visible, add chiles. Then add the peanuts, pecans, and sesame seeds. Cook, stirring frequently, until everything is golden brown. Add Mexican oregano and remove from heat. Add garlic. Let cool to room temperature, 5-10 minutes.


    Add vinegar and salt to chile mixture. Transfer the cooled mixture to a food processor and blend until smooth. This will make about 4 cups of salsa.


    For the tostadas, heat a Carbon Steel comal, griddle, or Frying Pan over medium-high. Add tortillas a cook, flipping occasionally, until well toasted on both sides and texture becomes rigid. Alternatively, bake in a 325F oven for 15-20 minutes.


    Preheat broiler.


    For the soft scrambled eggs, whisk eggs in a medium bowl. Heat a large Non Stick Frying Pan over medium-high. Add 4 Tbsp. cold cubed butter and heat until just melted but not browned.


    Reduce heat to medium and add eggs. Cook, stirring constantly with a Wooden Spoon or silicone spatula, moving the pan on and off the heat, until eggs are just thickened, creamy, and small curds begin to form, about 3–4 minutes total.


    Fold in 2 Tbsp. chives and season with salt and pepper to taste. Fold in remaining 2 tsp. butter.


    To assemble, divide eggs among tostadas and top with raclette.


    Broil just until cheese is melted, about 20 seconds.


    Transfer tostadas to plates and top with salsa macha, additional chives, and flaky sea salt.

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