Ingredients:
- 1 -2 Tomatos
- 1 Avocado
- 1 Lime
- 4 Tortillas (Yes, it’s better with an actual tostada, but good luck finding those most places outside in the Eastern Hemisphere)
- 4 – 6 Eggs
- Sour Cream
- 1 Can Black Beans
- Optional: Jalepeno and/or Cilantro
Supplies:
- Cutting Board
- Knife
- Plates
- Microwave Safe Bowl
- Paper Towels
Time: 10 – 15 Minutes
Serves: 4
Drink Pairing: Tequila!!!!
First the easy part: dice the avocado and tomato, and mix with the black beans. Include jalepenos and cilanto in the mix if you have any. Place one torilla on each plate and scoop the mixture onto the tortilla.
Now the hard part: If you’ve never cooked an egg in a microwave before, proceed with caution. Don’t cook the egg long enough and you risk food born illness. Cook it too long and you risk blowing it up in the microwave, which will create an unpleasant smell and severely piss off the hostel staff. First, break the egg into a microwave safe bowl.
Use a knife to puncture the yolk to keep it from exploding.
Next wrap the bowl in paper towels to prevent a mess if your egg blows up. The cook time will vary with the microwave, but is usually between 30 and 60 seconds. You should probably have more eggs than you need, because the first one probably won’t work out so well.
Once you’ve got an egg cooked, put it on a tostada, top it with sour cream, and squeeze a lime wedge onto the whole thing.
No it’s not real mexican food. But if you’re an American traveling around Europe or Asia its probably closer than anything you’ve had in a long time.
