Breakfast Tostadas

2 medium tomatoes, diced

1/4 cup diced yellow onion

1 jalapeno, seeded and chopped

1/4 cup chopped fresh cilantro

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Juice of 1 lime

8 ounces breakfast sausage

1 (15-ounce) can refried black beans

8 large eggs

8 store-bought tostada shells

1 cup shredded Monterey Jack cheese

2 medium avocados, pitted, peeled and sliced

In a small bowl, make a salsa by tossing together the tomatoes, onion, jalapeno, cilantro, salt, pepper and lime juice. Taste and adjust seasoning as needed. Cover with plastic wrap and refrigerate until ready to use.

Set a 10-inch non-stick fry pan over medium-high heat. Add the breakfast sausage and cook, crumbling with a wooden spoon, 10 minutes or until brown and crispy. Transfer to a paper towel-lined plate and set aside. Add the refried beans to the same skillet and mash with the back of a spoon. Cook on low until heated through.

Set another fry pan over medium-high heat. Once it’s hot, cook the eggs 2 at a time, sunny side up. Transfer to a plate or platter and continue frying the remaining eggs. While the eggs are cooking, start assembling the tostadas.

Spread the tostadas with the black beans and top with the browned sausage, cheese, a fried egg, avocado and the chilled salsa. Serve immediately.