Beet Tostadas With Fried Eggs Recipe | Epicurious

Ingredients

• 1½ lb. red beets (about 2 large), peeled, cut into (¼") pieces
• 2 garlic cloves, finely grated
• 2 Tbsp. ancho chile powder
• 1 tsp. crushed dried oregano, preferably Mexican
• 1 tsp. paprika
• ¾ tsp. ground cumin
• ½ tsp. freshly ground black pepper
• 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more
• 2⅓ cups plus 3 Tbsp. vegetable oil, divided
• 1 large white onion, halved through root end, sliced (¼" thick)
• 6 medium serrano chiles, quartered lengthwise, leaving stems and seeds intact
• ⅓ cup sage leaves
• 6 (6"-diameter) corn tortillas
• 6 large eggs
• Salsa de Árbol (for serving)