Tostada's with avocado, egg and lime tomato salsa

Name: tostada's with avocado, egg and lime tomato salsa
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 600 g sweet potato; 1 tl Cajun spices; 1 lime; 4 tomatoes; 8 corn tortilla wraps; 4 el (peanut) oil; 2 ready to eat avocado; 1 bunch radish; 8 medium sized egg; 150 g beet julienne

Crispy fried open tortillas that you invest with sweet potato, avocado, fried egg and a fresh tomato salsa.

Ingredients

Kitchen Stuff

1 rasp
1 baking paper

Directions

Preheat the oven to 180 ° C.
Peel the potatoes, cut into cubes and boil in water with salt, if necessary, for 8 minutes. Drain and drain well.
Stamp or prick finely, mix in the cajun spices and keep warm.
Meanwhile, make the lime salsa: grate the green skin of the lime and squeeze out the fruit.
Halve the tomatoes and grate the tomatoes on the cutting edge on the (block) grater until you only have the skin left over. The sheet is not used.
Mix the tomato pulp with the lime zest and 2 tbsp juice.
Divide the wraps over a griddle covered with parchment paper and brush with the oil. Bake the tostada's for about 10 minutes in the middle of the oven.
Meanwhile cut the avocados in half. Remove the kernel and peel. Cut the flesh into thin slices. Cut the radishes into slices.
Heat the rest of the oil in 2 frying pans and fry 8 fried eggs.
Remove the tostada from the oven and spread with the sweet potato mash. Fill in components with the radish, avocado, beet julienne and a fried egg.
Sprinkle with the salsa and sprinkle with (freshly ground) pepper.