Warm the tostadas: If using store-bought shells, place them on a baking sheet and bake at 350°F (175°C) for 3–5 minutes to refresh their crunch. If making your own, lightly fry corn tortillas in oil until crisp, then drain on paper towels and salt lightly.

Cook the chorizo: Remove casings if needed. Cook the chorizo in a skillet over medium heat, breaking it up with a spoon, until browned and fully cooked, about 6–8 minutes. Drain excess fat if it seems greasy, but leave a little for flavor.

Warm the beans: In a small saucepan, heat refried beans over low heat. If too thick, stir in a splash of water or stock until spreadable. Keep warm.

Cook the eggs your way: For creamy scrambled eggs, melt butter or heat oil in a nonstick pan over medium-low. Beat eggs with a pinch of salt and pepper, then cook gently, stirring, until just set and still soft. Or fry the eggs sunny-side up or over-easy for runny yolks.

Prep toppings: Slice avocado, chop cilantro, and set out cheese, onions, and salsa. Squeeze a little lime over the avocado to keep it bright.

Assemble: Spread each tostada with a thin layer of refried beans. Top with a generous spoonful of chorizo, then add eggs. Finish with avocado, cheese, onions, cilantro, and salsa. Add jalapeño or hot sauce if you like heat.

Serve immediately: Tostadas are best when the shell is still crisp and warm. Pass lime wedges at the table.