Huevos Rancheros Tostadas

1: To pickle onions, add red onion to a small jar with vinegar and allow onions to pickle for at least one hour.

2: Preheat oven on convection setting to 400°F to make tostada shells.

3: Drizzle tortillas with olive oil and sprinkle with salt, then add to a baking sheet.

4: Bake on the first side for 6 minutes, then flip and cook an additional 6 minutes on the second side until golden and crispy.

5: Add 2 tbsp olive oil to a skillet over medium heat. Pour enchilada sauce into your skillet.

6: Crack two eggs in the center of the sauce, breaking the thin clear membrane around the yolk to allow the egg whites to spread fully.

7: Cook to desired doneness, then remove eggs from pan and set aside.

8: Add beans to a small saucepan over medium heat. Once warm, spread a thin layer on your tostada shells.

9: Top with a fried egg, pickled onion, cilantro, flaky sea salt, and hot sauce.