Using scrambled eggs instead of traditional fried eggs on this Mexican classic saves time.

Huevos Rancheros

In a large skillet, heat oil over medium-high heat. Saute peppers, onion and garlic until onion is soft, 3 to 5 minutes. Stir in undrained tomatoes, beans, vinegar and cumin. Cook for 5 minutes, stirring occasionally.

In a large skillet, melt butter over medium-high heat. In a small bowl, whisk eggs and milk. Add to skillet and cook until cooked through but still glossy and moist. 

Top each warmed tostada shell with one-fourth of tomato-bean mixture, eggs and cheese.