Directions

1. Sauce: Boil tomatoes in a small pot until cooked (8-10 minutes). Remove from heat and let cool. Then place in tomatoes in blender with one cup of water and garlic. Puree until sauce has a uniform texture.
2. Sauce (cont.): Slice onion into rings. Add oil and onions to pan at medium heat and cook onions until they start to become translucent. Add ham and sear. Then, carefully pour the tomato puree into the pan. Finally, add whole habanero peppers to the sauce. Cover the pan and reduce heat. Let the habaneros cook into the sauce on low heat for about 15 minutes. (meanwhile…)
3. Tostadas: Heat oil on medium heat in skillet. Add tortillas one by one and fry until crispy on both sides. Set aside. You can bypass this step if you already have tostadas.
4. Assembly: Fry eggs al gusto. Spread about 2 tablespoons of refried beans onto each tostada. (You can buy a can of refried beans from the store, or you can look at my molletes post for hints on how to make your own. I will make a more detailed post dedicated to refried beans soon!) Add fried eggs on top. Smother with salsa. Garnish with cheese and avocado slices.