Nutritional Facts

Serving Size: Entire recipe serves 4

• Calories: 283
• Protein: 14 grams
• Carbs: 23 grams
• Fat: 15 grams

Cooking Instructions

Ingredients:

• 1 medium eggplant
• 2 corn baked tostadas, homemade or store bought
• 1 jalapeño pepper
• 2 big red tomatoes
• ½ red onion divided
• 1 garlic clove
• ½ tsp pink Himalayan salt
• ¼ tsp black pepper
• ½ tsp oregano
• 4 oz queso fresco
• 4 tbsp of liquid sour cream
• 4 whole organic poached eggs

Directions:

1. This can be done ahead of time. Slice the eggplant as thin as you can with a knife, set on a baking sheet with wax paper making sure they are not overlapping. Do the same thing with the tortillas on a separate tray if not using store bought baked tostadas. Bake for 1 hour and 20 min at 250 degrees F (120 degrees C).
   
   
2. Toast the tomatoes, ¼ onion, jalapeño and garlic in a pan. After roasting, blend all toasted ingredients with the salt and pepper.
   
   
3. Pour the mix into a pan and slowly bring to a boil. Make chips out of the eggplant and tostadas by crushing them right on top of the saucepan. Do the same with the corn tostadas.
   
   
4. Let most of the liquid evaporate and turn the fire off.
   
   
5. Crumble the cheese on top and top of with the sour cream and the remaining onion julienned.
   
   
6. Serve along with a poached egg.
   
   
7. Enjoy!