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.
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
Directions
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.
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