Roasted Beet Tostadas with Fried Egg

Prep:

1. Preheat oven to 375F (190 C).
2. Remove the stems and leaves from the beets, then give them a quick rinse with warm water to remove any dirt and sand.

Roast the beets:

1. Place each beet in the middle of a square of aluminum foil. Pour some adobo sauce from the canned chipotles over each beet; reserve the chipotles. Wrap the beets and place on a baking sheet.
2. Roast for about 50 minutes, until fork tender. Remove the beets from oven and let them cool down to room temperature for about 10 minutes.
3. Carefully open the foil packets. Peel and cube the beets.

Combine:

1. Coarsely chop drained adobo peppers, set aside.
2. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the beets, chipotles, cumin, salt, and the juice from half a lime. Stir gently to combine and heat through for about 3 minutes. Set aside.

Cook the fried eggs:

1. In another large flat skillet, heat the remaining 1 tablespoon oil over medium heat and cook the eggs sunny-side up.

Assemble:

1. Make a layer of beets and chipotles on each tostada, top with goat cheese crumbles, add a fried egg, and sprinkle with cilantro. Cut the remaining lime half into wedges for serving.