Roasted Vegetable Tostadas with Fried Eggs

Ingredients

• 8 large eggs
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/3 cup olive oil
• 1 teaspoon paprika
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon garlic powder
• 2 pounds hearty vegetables (I use beets, carrots, & cauliflower), trimmed/peeled and cut into ¼-inch pieces
• 1 tablespoon ancho chile powder (use less if you don’t spicy foods)
• 1 teaspoon crushed dried oregano, preferably Mexican
• 1/2 cup vegetable oil (or more as needed)
• 1 large white or yellow onion, halved through root end, sliced ¼-inch thick
• 8 tostada shells (store-bought or homemade by either baking corn tortillas in the oven or frying them up in hot oil.)
• 1/4 cup crumbled cotija cheese or queso fresco, for serving
• Chopped cilantro leaves, for serving
• Salsa (homemade or store-bought), for serving