Preparation

Start with the spicy ground beef: Heat a skillet over medium heat. Add ground beef (4 oz), smoked paprika (½ tsp), cumin (¼ tsp), chili powder (¼ tsp), garlic powder (¼ tsp), salt, and pepper. Cook, breaking up the meat until browned and slightly crisped. Set aside and keep warm.

Make the pico de gallo: In a bowl, mix chopped tomato, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Set aside.

Make the chipotle lime cream sauce: In a small bowl, stir together sour cream (2 Tbsp), lime juice (1 tsp), chipotle powder (¼ tsp), smoked paprika (¼ tsp), chili flakes (a pinch), and salt to taste until smooth and creamy. Set aside.

Prepare the tostadas: Heat a small nonstick skillet over medium. Spread half of the shredded cheese (¼ cup total) in a circular layer. Let it melt and bubble.

Cook the eggs: In a separate pan crack one egg and season with salt and pepper, and cover. Cook until the egg white is set. Cook the cheese until it is golden and crisp on the edges, about 3–4 minutes. Remove and let rest on a plate and set egg on top. Repeat for the second tostada.

Assemble the tostadas: Top each fried egg tostada with a spoonful of spicy beef, a few slices of avocado, a scoop of pico de gallo, and a generous drizzle of chipotle lime cream sauce.

Serve: Garnish with extra cilantro or a squeeze of lime, if desired.