I was first shown how to make this "breakfast tostada" by a co-worker from India, though his version included chopped green onion, chiles, and cilantro — not all that different from Latin American flavors ... cool it covered to that the egg cooks on top with the trapped steam (you can toss an ice cube under the cover if there's not enough moisture).
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Egg_IMG_9550crpDPCusm98.jpg
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An interesting concoction. Given that I'm not fond of cheese, I'll not be trying this one. I am, however, intrigued by the fact you're cooking the egg with steam!
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