Indian-style breakfast tostadas

The tricky part here is the chapatis, you can make 'em (hah. good luck!), or buy 'em frozen from your neighborhood Indian grocery store.  Once you get those, the rest is - effectively - assembly.
The flavors and textures here work really well together - you can (and should!) try swapping the ingredients out for others.

Prepare four scrambled eggs, as described here.

While the eggs are scrambling, dice 1 medium tomato.

Get yourself 1 can of black beans, and rinse the heck out of the beans to get rid of the "canned" taste.
Place the beans in a bowl, and set aside.

In a small sauce-pan (or ladle, or some such), add
1 tsp cumin seeds
1 tbsp olive oil  
and heat on high till the seeds just start crackling.  
Then, add
1/4 tsp turmeric
1/2 tsp red-chilli powder (or 1 sliced thai green chilli), and stir for a few seconds. (Yeah, this is kinda like what we call "voggarne" in south india).  
Add this to the beans, along with salt to taste, and mix well.

Defrost 1 cup frozen spinach, and 1/4 cup sweet corn, and set aside.

Now, assemble everything
Place a cooked chapati on a plate.
Flatten out some spinach on top of that
Place scrambled eggs on top of that.
Top with diced tomatoes, and sour cream, and sprinkle with some of the sweet corn.
Drizzle your hot sauce of choice liberally on top of the whole thing, and try not to wolf it down!

(Serves two generously, or four in smaller portions)