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Breakfast Spaghetti Tostadas with Pico de Gallo
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Breakfast Spaghetti Tostadas with Pico de Gallo
Makes 4
Prep Time 20 minutes
Cook Time 20 minutes
Easy As
Ingredients
4 corn tortillas
2 Tbsp olive oil
½ small onion
1 green chilli
2 Tbsp lime juice
3 large tomatoes
¼ cup finely chopped coriander
420 g can Wattie's Spaghetti
½ cup grated tasty cheese
4 eggs, fried or scrambled
Options for garnish - coriander, sliced avocado, Mexican hot sauce, sour cream, crumbled feta

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Preheat the oven to 180°C fan assisted. Line two baking trays with baking paper. Brush both sides of the tortillas lightly with olive oil and place onto the baking trays. Bake for 8 to 10 minutes, turning halfway through until the tortillas are golden and crisp. Remove from the oven and set aside.
Step 2
To prepare the Pico de Gallo, finely chop the onion and chilli and place into a medium bowl with the lime juice and salt to taste. Let it marinate while you prepare the tomatoes and coriander. Cut the tomatoes in half and remove the core and seeds. Finely chop the flesh and place into the bowl. Stir in the coriander.
Step 3
Warm the Wattie’s Spaghetti in a small saucepan over medium heat.
Step 4
To assemble, spoon some of the warmed spaghetti onto each tostada. Top with a sprinkle of cheese, cooked egg and some Pico de Gallo.
Step 5
Serve with your choice of garnishes.
Tips
This recipe is dairy free and vegan so long as you do not add the sour cream or feta garnishes.
You can buy ready-made tostadas from most supermarkets
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 corn tortillas
2 Tbsp olive oil
½ small onion
1 green chilli
2 Tbsp lime juice
3 large tomatoes
¼ cup finely chopped coriander
420 g can Wattie's Spaghetti
½ cup grated tasty cheese
4 eggs, fried or scrambled
Options for garnish – coriander, sliced avocado, Mexican hot sauce, sour cream, crumbled feta
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