Tostadas with chorizo ​​and fried eggs

Ingredients:

• 1 and 1/4 cups diced cherry tomatoes (about 200 g)
• Half a small red onion, finely diced
• 2 tablespoons pickled jalapeños, finely chopped, + 1 tablespoon brine
• 0.5 cup chopped fresh cilantro + extra for serving
• 1 tbsp freshly squeezed lime juice + wedges for serving
• 2 tablespoons extra-virgin olive oil
• 8 tostadas
• 1 can (400 g) of canned refried beans
• 200 g raw chorizo ​​sausage without casing
• 1 cup grated Pepper Jack cheese (about 100 g)
• 8 large eggs

Preparation:

1. Preheat oven to 220°C.
2. In a medium bowl, combine tomatoes, red onion, jalapeño and brine, cilantro, lime juice, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside.
3. Place the tostadas on 2 baking sheets and bake until golden brown, rotating the sheets halfway through, about 5 minutes. Remove from the oven. Spoon the refried beans onto the tostadas (about 2 heaping tablespoons per tostada); spread evenly, leaving a 1/4-inch border. Spread the chorizo ​​on top of the beans. Return the tostadas to the oven and bake until the chorizo ​​is cooked through, about 10 minutes. Sprinkle with grated cheese and continue baking until melted, another 1 to 2 minutes.
4. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the eggs and cook until the whites are partially set, 2 to 3 minutes. Cover and cook until the whites are completely set but the yolks are still runny, another 2 to 3 minutes. Season with salt and pepper to taste.
5. Divide the tostadas among plates. Top with pico de gallo, scrambled eggs, and cilantro. Serve with lime wedges.