A Mediterranean Breakfast Tostada, with scrambled eggs, hummus, tomatoes, cucumber and feta.
#100daysofcooking, Recipes

Day 75: A Mexiterranean tostada? It’s all Greek to me

Mediterranean Breakfast Tostada

If brunch is the meeting of breakfast and lunch, then this breakfast tostada could well be described as Mexiterranean — a little bit of Mexico and a whole lot of Greece.

A tostada is basically a corn tortilla that has been fried (or “toasted” which is what the word means in Spanish) and used as a kind of bread bowl. You can buy commercially made tostadas or easily make your own by buying corn tortillas and frying them. In Mexico, the word tostada refers to any dish that has a tostada at its base.

Confusing? Of course not. Moving on.

Today’s breakfast special uses a tostada to make Mexico’s version of an open-faced sandwich with hummus, oregano, cucumber, tomato and feta. Oh, and scrambled eggs. Otherwise, it might just be a Greek salad served on toast.

Picture that, if you will, and imagine the ensuing mess. That is kind of what you will experience with a Mexiterranean Breakfast Tostada, with bits and pieces falling off every which way. It’s fun though.

Maybe just don’t eat one while wearing white pants.

Kitchen Castoff Used

Some commercial Red-Pepper Roasted Hummus that needed to be used up

A Mediterranean Breakfast Tostada, with scrambled eggs, hummus, tomatoes, cucumber and feta.
A Mediterranean Breakfast Tostada, with scrambled eggs, hummus, tomatoes, cucumber and feta.

This is how we did it

The recipe I relied on, from the website thecreativebite.com, provided a lot of measurements that I don’t think had much value since a lot of this preparation depends on size — of the appetites and of the tostadas. I bought small tortillas which could handle the equivalent of about 1 1/2 scrambled eggs, plus topping. Gauge yourself accordingly.


  • 4 eggs
  • 1/4 cup green onions chopped (based on four eggs)
  • 1/4 cup skim milk
  • 1/4 tsp garlic power
  • 1/4 tsp oregano
  • 1/4 cup red pepper, diced (based on four eggs)
  • Tostadas, or corn tortillas that you have fried in a bit of oil and kept warm
  • Roasted Red Pepper hummus
  • Toppings: chopped cucumber, diced tomato and crumbled feta


In a bowl, beat the eggs, then stir in the milk, garlic powder, oregano and green onions.

In a non-stick skillet, heat a small amount of olive oil, then add the red peppers and cook for 2 to 3 minutes until softened. Add the egg mixture and stir constantly until the eggs are cooked through.

On each tostada, spread some hummus, then top with eggs, cucumber, tomatoes and feta.

Curious about my “Kitchen Castoffs” concept? Here’s the explainer describing my 100-day project.

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