Shakshuka Breakfast-for-Dinner Tostadas

• 200 g raw whole egg (about 4 large eggs) — Large whole eggs, raw
• 25 g corn tostada shells (about 2 small shells) — Corn tostada shells
• 80 g canned black beans, drained and rinsed — Low-sodium canned black beans, drained and rinsed
• 160 g tomatoes — No-salt-added canned tomatoes
• 100 g red pepper, diced — Raw red bell pepper
• 12 g harissa — Prepared harissa paste
• 5 g oil — Avocado oil

Method

1. 1Build the pepper sauceDrain and rinse the black beans. Heat oil over medium-high, seed and dice the red pepper.Look for: The ingredients are fully prepared and ready for the next action.Safety: Keep the skillet handle inward and lower heat if the sauce spits.
2. 2Cook it for 5 minutesCook it for 5 minutes. Add the tomatoes, black beans, and harissa; simmer 4 minutes until thick.9 minLook for: Pepper is tender and the sauce leaves a clear trail when stirred.
3. 3Set the eggsMake four wells in the sauce, crack one egg into each.Look for: The set the eggs stage is complete and ready for the next action.
4. 4Continue set the eggsCover, and cook over medium-low for 6 to 8 minutes.8 min · 160°FLook for: Whites are fully set, yolks are softly set, and each egg reaches 160°F.Safety: Wash hands after handling raw eggs and cook eggs to 160°F.
5. 5Plate the tostadasRest the skillet 2 minutes. Break both crisp tostada shells into large shards on one plate.2 minLook for: The full resting or chilling time is complete.
6. 6Spoon all the pepper-bean sauceSpoon all the pepper-bean sauce and four set eggs over the shards.Look for: One generous tostada-shard serving carries all the sauce and four distinct set eggs.Safety: Add tostadas only at serving so they remain crisp; refrigerate leftovers within 2 hours.