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Fried egg tostada, pumpkin ketchup, coriander and lime soured cream

Guest chef recipe

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

By Nathan Outlaw
From Saturday Kitchen

Ingredients

For the pickled chillies

  • 70ml/2½fl oz cider
  • 70ml/2½fl oz cider vinegar
  • 75g/2½oz caster sugar
  • 2 red chilies, sliced with seeds in
  • 1 red onion, finely sliced
  • 1 tsp sea salt

For the pumpkin ketchup

  • 500g/1lb 2oz pumpkin or squash
  • 1 white onion, chopped
  • 1 garlic clove, chopped
  • 150g/5½oz soft dark brown sugar
  • ½ tsp hot chilli powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 125ml/4fl oz cider vinegar
  • 1 red bell pepper, seeds removed, chopped

For the lime and coriander soured cream

  • 250ml/9fl oz soured cream
  • 1 lime, zest and juice
  • 50g/1¾oz chopped fresh coriander

For the refried beans

  • 400g tin kidney beans, sieved (reserve the liquid from the can)
  • 1 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 green chilli, chopped
  • 1 tsp ground cumin
  • 1 tsp fresh oregano
  • ½ tsp smoked paprika

To serve

  • 4 blue corn tortillas
  • 4 free-range eggs
  • 1 avocado, peeled and thinly sliced
  • 2 tbsp fresh coriander, chopped

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