Tostadas with Fried Eggs and Black Bean Purée | RICARDO

Ingredients

• 3/4 cup (105 g) cherry tomatoes, quartered
• 1/2 cup (75 g) frozen corn kernels, thawed
• 1 small red onion, chopped
• 1 jar (200 ml) store-bought grilled peppers, drained and cut into small dice
• 3 tbsp (45 ml) lime juice
• 1/2 tsp sugar
• 3 garlic cloves, chopped
• 1 tbsp (15 ml) vegetable oil
• 1 can (19 oz/540 ml) black beans, rinsed and drained
• 1/2 cup (125 ml) water
• 1/2 tsp ground cumin
• 2 tbsp (30 ml) vegetable oil
• 8 eggs
• 8 corn tostadas
• 4 oz (115 g) feta cheese, crumbled
• 1 avocado, ripe but firm, diced
• Cilantro leaves, to taste