Fougasse
by Paul Hollywood on Jul 7, 2017
Try this salty, herby fougasse with dips for a relaxed starter when you need to feed a crowd. This fougasse recipe by Paul Hollywood is featured in Season 4, Episode 6.
- Servings
- Serves 6 to 8
- Course
- Side Dish
Ingredients
- 6 to 8 corn tortillas OR tostadas
- Vegetable oil
- 6 to 8 large eggs
- 1 (14-ounce) can of refried black or pinto beans, warmed
- 1/2 red onion, diced, for garnish
- 1/4 pint of cherry tomatoes, sliced
- 1 avocado, diced, for garnish
- 1 tablespoon minced cilantro, for garnish
- Hot sauce of choice, for serving
Instructions
-
In a small or medium sauté pan, set over medium-high heat, add two tablespoons of olive oil. When the oil is hot, add a corn tortilla, frying it until crispy, about 1 minute, and then flipping it onto its other side for an additional minute or so. Repeat until you’ve worked your way through all of the tortillas.
-
In the same sauté pan, add a teaspoon or two of additional oil, if needed. Fry each egg, one at a time, to your liking. I like to fry mine to about over medium, so about 2 to 3 minutes.
-
To assemble the tostadas, add a tablespoon or two of warmed refried beans to each tostadas and smother it around into an even layer. Top with an egg, some red onion, tomatoes, avocado, cilantro and a splash of hot sauce.