Yield: 4 servings
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In a large skillet heat the olive oil. Add the onion and garlic. Cook until the onions are translucent.
Add the tomatoes, jalapeños and salt. Cook over medium-high heat until it starts to simmer. Lower to medium heat and cook 5 minutes. You can use a potato masher to break down the tomatoes.
Add the eggs directly to the salsa and cover with a lid. Cook the eggs for 4 minutes for a runny yolk, 6-8 minutes for cooked yolk.
Add one egg with salsa to each tostada shell and serve.