Avocado and Egg Corn Tortilla Tostadas

1. Crisp the Tortillas

1. Heat 2 tablespoons of oil in a wide skillet over medium-high heat.
2. Working in batches, add the corn tortillas in a single layer and fry for 1 to 2 minutes on each side until blistered, rigid, and golden-brown.
3. Transfer them to a paper towel-lined plate and season immediately with a pinch of salt. (Shortcut: You can also brush them lightly with oil and bake at 200°C / 400°F for 8–10 minutes until completely crisp.)

2. Make the Avocado Spread

1. Halve the avocados, remove the pits, and scoop the flesh into a bowl.
2. Add the lime juice, ground cumin, and a generous pinch of salt and black pepper.
3. Mash thoroughly with a fork, keeping it slightly chunky for good texture. Taste and adjust with extra lime or salt if desired.

3. Fry the Eggs

1. Wipe out the skillet with a kitchen paper towel and place it back over medium heat with the remaining 1 tablespoon of oil (or a sliver of butter).
2. Crack the eggs into the pan, keeping space between them.
3. Cook until the whites are fully set and the edges are lacy and browned, while keeping the yolks soft and runny (about 2 to 3 minutes). Sprinkle a light pinch of salt and smoked paprika over each yolk.

4. Assemble and Serve

1. Place the crisp tostada shells on serving plates.
2. Divide the mashed avocado evenly across the tops, spreading it gently toward the edges.
3. Carefully place one fried egg over each avocado layer.
4. Finish with crumbled cotija cheese, chopped fresh cilantro, and sliced chili for a bright kick. Serve immediately with extra lime wedges on the side.