Breakfast Tostada - cooking recipe

Ingredients

2 None plum tomatoes, seeded and finely chopped
1/4 cup jarred roasted red peppers, finely chopped
2 tbsp finely chopped red onion
2 tbsp coarsely chopped fresh cilantro
2 tbsp lime juice
1/2 cup olive oil
1/2 tsp hot sauce
4 None small white corn tortillas
4 None eggs
3/4 cup finely grated Cheddar cheese

Preparation

For the salsa, place the tomato, peppers, onion, cilantro, lime juice, 1 tbsp of the olive oil and hot sauce in a medium bowl and mix well.
Heat the remaining olive oil in a medium skillet on medium heat. Lightly fry the tortillas, 1 at a time, until they are lightly browned on both sides. Drain on paper towels. Cover to keep warm.
Fry the eggs in the same skillet until crisp around the edges and the yolk is still soft. To serve, place the tortilla on a plate and sprinkle with the salsa. Top with an egg and cheese and serve.