- 2 tablespoons olive oil
- 2 cups chopped chorizo sausage with casing removed
- 2 cups chopped onion
- 1 1/2 cups chopped zucchini
- 1/4 cup chopped fresh oregano
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, thinly sliced
- 1 poblano pepper, seeded and chopped
- 1 tablespoon chopped canned chipotle peppers in adobo sauce
- 1/2 teaspoon salt
- 2 (26.5-ounce) cartons Italian chopped tomatoes
- 12 (6-inch) corn tostadas
- 8 large eggs
- 3/4 cup (about 4 ounces) crumbled queso fresco
- 1 diced avocado
- 1/4 cup chopped fresh cilantro
- Lime wedges
How to Make It
Heat oil in a large skillet over medium-high heat. Add chorizo; sauté 5 minutes or until browned. Remove from skillet with a slotted spoon, and drain on paper towels.
Add onion and next 5 ingredients to skillet. Sauté 5 minutes or until vegetables are slightly soft. Add drained chorizo, chipotle, salt, and tomatoes. Bring to a simmer; cook 5 minutes or until liquid thickens slightly. Remove from heat; let cool 15 minutes. Spread 1/2 cup tomato mixture into the bottom of a 9- x 13-inch baking dish.
Arrange 6 tostadas over tomato mixture. Top with half of remaining tomato mixture. Repeat with remaining tostadas and tomato mixture. Cover and refrigerate 8 hours or overnight. Preheat oven to 425°.
Bake, uncovered, 35 minutes. Remove baking dish from oven, make 8 shallow indentations in the casserole with the back of a spoon, and carefully crack in eggs.
Bake 5 minutes or until egg whites are just set. Remove baking dish from oven, and preheat broiler to high.
Sprinkle casserole with queso fresco; broil 2 minutes or until cheese melts. Top with avocado and cilantro, and serve with lime wedges.