Polidori Sausage Denver Colorado Chroizo Breakfast

Chorizo and Egg Tostada

Name: Chorizo and Egg Tostada
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb Polidori Chorizo; 1 1/4 cups diced cherry tomatoes ((about 8 ounces)); 1/2 small red onion (finely diced); 2 tbs pickled jalapeños (finely chopped, plus 1 tablespoon brine); 1/2 cup packed fresh cilantro (chopped, plus more for serving); 1 tbsp fresh lime juice (plus wedges for serving); 2 tbsp extra-virgin olive oil; 8 tostada shells; 1 14.5-ounce can refried beans; 1 cup shredded pepper Jack cheese (about 4 ounces); 8 large eggs; Kosher salt; Freshly ground pepper

Food Network

Start your day with a burst of flavor by indulging in our Chorizo and Egg Tostadas. The spicy, savory chorizo pairs perfectly with fluffy scrambled eggs atop crispy tostada shells, making it the ultimate breakfast delight.

Made with:
Chorizo

15 15 30

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Ingredients:

1 lb Polidori Chorizo
1 1/4 cups diced cherry tomatoes (about 8 ounces)
1/2 small red onion finely diced
2 tbs pickled jalapeños finely chopped, plus 1 tablespoon brine
1/2 cup packed fresh cilantro chopped, plus more for serving
1 tbsp fresh lime juice plus wedges for serving
2 tbsp extra-virgin olive oil
8 tostada shells
1 14.5-ounce can refried beans
1 cup shredded pepper Jack cheese (about 4 ounces)
8 large eggs
Kosher salt
Freshly ground pepper

Directions:

Preheat the oven to 425˚ F. Combine the tomatoes, red onion, jalapeños and brine, cilantro, lime juice, one tablespoon olive oil, and 1/4 teaspoon salt in a medium bowl. Set aside.
Arrange the tostadas on two baking sheets and bake until golden brown, rotating the pans halfway through, about 5 minutes. Remove from the oven. Divide the refried beans among the tostadas (about two heaping tablespoons each); spread evenly, leaving a 1/8-inch border. Crumble the chorizo on top of the beans. Return the tostadas to the oven and cook until the chorizo is cooked through about 10 minutes. Top with the cheese and continue baking until melted, 1 to 2 more minutes.
Meanwhile, heat the remaining one tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the eggs and cook until the whites are partially set, 2 to 3 minutes. Cover and cook until the whites are fully set but the yolks are still runny; 2 to 3 more minutes—season with salt and pepper.
Divide the tostadas among plates. Top with the tomato mixture, fried eggs, and more cilantro. Serve with lime wedges.

Where to buy

Buy Polidori online

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