Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 2 medium ripe tomatoes and mince 1 clove garlic. In a medium bowl, combine the diced tomatoes, minced garlic, 1 whole star anise pod, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let the mixture sit at room temperature for at least 30 minutes, stirring occasionally, to begin the quick fermentation process.

2. 2

   Preheat a skillet over medium heat. Remove the casing from 150 grams of chicken sausage and break the meat into small pieces. Cook the chicken sausage in the dry skillet, stirring frequently, until browned and cooked through, about 5-7 minutes.

3. 3

   Remove the cooked chicken sausage from the skillet and set aside. Add 1 tablespoon olive oil to the same skillet and toast 2 slices of sourdough bread until golden brown and crisp on both sides, about 2-3 minutes per side.

4. 4

   While the bread toasts, heat a separate small non-stick pan over medium-low heat. Add 1 teaspoon olive oil. Crack 2 large eggs into the pan and fry them to your desired doneness, such as sunny-side up, about 3-4 minutes.

5. 5

   Carefully remove the star anise pod from the tomato relish mixture and discard it. Spoon a generous amount of the quick-fermented tomato relish onto each toasted sourdough slice.

6. 6

   Distribute the cooked chicken sausage evenly over the tomato relish on both sourdough slices.

7. 7

   Gently place one fried egg on top of the chicken sausage and relish on each tostada.

8. 8

   Garnish the tostadas with 1 tablespoon of fresh chopped parsley and serve immediately.