Chicken tinga tostada with egg

Ingredients

For 1 serving

• Chicken breast90 g
• Chopped tomatoes100 g
• Onion40 g
• Paprika1 teaspoon
• Corn tortillas2
• Eggs1
• Iceberg lettuce30 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: eggs,

Method

1. Turn the oven on to 200 °C (conventional); bring two small pans of water to the boil, salting one.
2. Simmer the chicken breast in the salted water over a low heat for 12 minutes, until no longer pink inside; lower the egg into the other pan with a spoon and cook for 8 minutes, until hard-boiled, then cool it in cold water.
3. Meanwhile, lay the tortillas on a baking tray and bake for 8 minutes, turning halfway, until golden and crisp.
4. Shred the chicken with two forks; peel and thinly slice the onion; heat the oil in a frying pan over a medium heat and fry the onion for 4 minutes, until soft.
5. Add the chopped tomatoes, paprika, chicken and a pinch of salt and cook for 6 minutes, stirring, until the tinga is thick and the chicken has soaked up the sauce.
6. Wash and shred the iceberg lettuce; peel and slice the egg; build the tostadas with lettuce, tinga and sliced egg.