Toast the corn tortillas under the broiler on low heat for 1-2 minutes on each side until crisp, or bake in the oven at 350 for 5-10 minutes until crisp. Set aside.
Heat the oil in a skillet large enough to hold however many eggs you want.
Saute the onion, jalapeno, and garlic for a few minutes to soften.
Add the cumin and fry 30 more seconds.
Add the tomatoes and some salt and pepper.
Cover the skillet and reduce heat to medium-low. Simmer 5 minutes until the tomatoes are soft. You may need to add a couple tablespoons of water to make a sauce if your tomatoes were not very juicy.
Remove the lid and make a little well or hole in the sauce for each egg you are cooking.
Drop a half-teaspoon of butter in each well and then crack an egg into each.
Reduce the heat to low and cover the pan. Cook the eggs for 5 minutes or until done to your liking. If you’d like the yolks well-done, pop the pan under the broiler for a minute.
Spread about 1/4-1/3 cup refried beans on each tostada, then top with an egg and some of the sauce.
Sprinkle with cilantro and cheese if you want.
Yummy!!
Notes
Shortcut: substitute 2 cups premade salsa for the vegetables.