Ingredients

Preparation 15 minutes, cooking time 20 minutes

6 ounces chorizo sausage (see note)
6 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon butter
6 prepared tostada shells (see note)
2 cups (8 ounces) shredded Cheddar cheese
1 medium tomato, diced
1/3 cup chopped fresh cilantro

Heat oven to 375 F.
Remove chorizo from casing and cook in large nonstick skillet over medium heat 4 to 5 minutes, breaking up meat with a fork. Remove from skillet and set aside.
Combine eggs, salt, pepper and 1 tablespoon water. In same skillet, heat butter over medium heat. Add egg mixture and cook until scrambled.
Place tostadas on a large baking sheet. Divide scrambled eggs among tostadas. Spoon chorizo over eggs. Sprinkle with cheese, tomatoes and cilantro. Bake until cheese is melted, about 5 to 8 minutes. Makes 6 servings.

Directions

Note: Chorizo is a Spanish or Mexican pork sausage, available in many supermarkets or Hispanic groceries. Tostadas, crisp corn tortillas, are readily available in the Hispanic section of most supermarkets. To make your own, heat a small amount of vegetable oil in a skillet until hot. Fry fresh corn tortillas until crisp. Drain on paper towel. Recipe by chef Anthony Lamas of Jicama Grill, Louisville, Ky.