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Mediterranean Breakfast Tostadas

Mediterranean Breakfast Tostadas

Mediterranean Breakfast Tostadas are a vibrant, flavor-packed way to start your day, offering a customizable and satisfying meal that’s both healthy and delicious. This recipe is incredibly useful for anyone seeking a quick, nutritious, and globally inspired breakfast option that can be adapted to your preferences and what you have on hand.
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Prep Time 20 minutes
Cook Time 15 minutes
Quick Prep 30 minutes
Total Time 35 minutes
Servings: 4 tostadas
Course: Breakfast
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large corn tortillas
  • 1 tablespoon olive oil plus more for drizzling
  • 1 (15-ounce) can chickpeas rinsed and drained
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Pinch cayenne pepper optional, for a touch of heat
  • Salt and freshly ground black pepper to taste
  • 1/2 cup crumbled feta cheese
  • 1/4 cup Kalamata olives pitted and halved
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup cherry tomatoes halved or quartered
  • 1/4 cup thinly sliced red onion
  • 2 large eggs
  • 1 tablespoon lemon juice
Optional toppings
  • sliced avocado
  • dollop of plain Greek yogurt
  • drizzle of tahini

Equipment

  • Oven
  • Baking Sheet
  • Medium Bowl
  • Non-stick skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly brush both sides of the corn tortillas with olive oil. Place them in a single layer on a baking sheet. Bake for 8-10 minutes, flipping halfway through, until they are golden brown and crisp. Alternatively, you can pan-fry them in a little oil until crispy. Once crisp, set them aside.
    4 large corn tortillas, 1 tablespoon olive oil
  2. In a medium bowl, gently mash about half of the rinsed and drained chickpeas with the back of a fork. This will create a creamier base. Add the remaining whole chickpeas, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Drizzle with 1 tablespoon of olive oil and toss gently to coat.
    1 tablespoon olive oil, 1 (15-ounce) can chickpeas, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, Pinch cayenne pepper, Salt and freshly ground black pepper
  3. Spread the seasoned chickpea mixture evenly over the baked tostada shells, creating a hearty base.
    1 (15-ounce) can chickpeas, 4 large corn tortillas
  4. While the chickpeas are warming up slightly (you can briefly warm them in the oven for a minute or two if desired), heat a little olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook them to your desired doneness – sunny-side up, over-easy, or scrambled are all great options. Season with a pinch of salt and pepper.
    1 tablespoon olive oil, 2 large eggs, Salt and freshly ground black pepper
  5. Carefully place a fried egg on top of the chickpea mixture on each tostada.
    2 large eggs, 1 (15-ounce) can chickpeas, 4 large corn tortillas
  6. Sprinkle generously with crumbled feta cheese, halved Kalamata olives, chopped fresh parsley, chopped fresh mint, halved cherry tomatoes, and thinly sliced red onion.
    1/2 cup crumbled feta cheese, 1/4 cup Kalamata olives, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1/4 cup cherry tomatoes, 1/4 cup thinly sliced red onion
  7. Drizzle a little extra olive oil over each tostada and a squeeze of fresh lemon juice. Serve immediately and enjoy! If desired, add optional toppings like sliced avocado or a dollop of plain Greek yogurt.
    1 tablespoon olive oil, 1 tablespoon lemon juice, sliced avocado, dollop of plain Greek yogurt

Notes

Store components separately for optimal texture. Reheat chickpeas and toast shells. Fry fresh eggs. Not ideal for freezing assembled tostadas.