Roasted broccoli rabe, avocado and egg tostada with chimichurri

Serves 4

For the chimichurri
This recipe makes more than you will need. Keep in an airtight container in the refrigerator for up to 3 days. It’s great for meat, fish and eggs.
1 cup fresh parsley
1/2 cup fresh cilantro
3 garlic cloves, peeled
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon salt
Pinch red pepper flakes

Combine all ingredients in a blender or food processor and blend until smooth. Reserve.

Tostadas
12 ounces broccoli rabe, rinsed and dried
1/4 cup olive oil
1/2 teaspoon salt, plus more for eggs
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
4 large eggs
4 flour tortillas
2 ripe Hass avocados, peeled, pitted and thinly sliced
Cilantro, to garnish

Preheat oven to 400F. Place the broccoli rabe on a baking sheet and drizzle with 2 tablespoons olive oil, salt and pepper. Toss to coat and bake for 10 minutes until the leaves start to turn dark and the broccoli rabe softens.
For the fried eggs, heat a non-stick 10-inch skillet over medium high heat. Add 2 tablespoons of olive oil. Crack one egg and immediately season the top with a pinch of salt. Crack a second egg next to it and season with salt. Let the eggs cook until the bottoms and edges are crispy while basting the tops with a bit of the hot oil every once in a while, about 3 minutes. Cook the remaining two eggs with more olive oil if needed.
Heat the flour tortillas on that same non-stick sauté pan where you cooked the eggs. Let them get slightly golden on both sides. Divide them on four plates. Top with sliced avocado, roasted broccoli rabe, fried egg, chimichurri and fresh cilantro.