Avocado egg salad tostada + escabeche

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I went on a trip to Oaxaca, Mexico and ate tostadas daily. When I returned home, I thought "why stop?". I made a massive jar of pickled vegetables, smashed some pre-hard boiled eggs into my guacamole and topped it off with some cotija cheese and hot sauce. A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner.