Name: Beet Tostadas With Fried Eggs
Yield: Makes 6
Ingredients: 1½ lb. red beets (about 2 large), peeled, cut into (¼") pieces; 2 garlic cloves, finely grated; 2 Tbsp. ancho chile powder; 1 tsp. crushed dried oregano, preferably Mexican; 1 tsp. paprika; ¾ tsp. ground cumin; ½ tsp. freshly ground black pepper; 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more; 2⅓ cups plus 3 Tbsp. vegetable oil, divided; 1 large white onion, halved through root end, sliced (¼" thick); 6 medium serrano chiles, quartered lengthwise, leaving stems and seeds intact; ⅓ cup sage leaves; 6 (6"-diameter) corn tortillas; 6 large eggs; Salsa de Árbol (for serving)

six crispy corn tortillas topped with diced beets salsa fried sage and a sunnysideup egg

Photo by Alex Lau, Food Styling by Rebecca Jurkevich

Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture are ideal for making meatless chorizo. If beets aren't your thing, winter squash or another sweet root vegetable will also work.

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Recipe notes

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