Description
A crispy, spicy breakfast fiesta that turns nachos into the ultimate morning indulgence!
Ingredients
Base:
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1 bag sturdy tortilla chips (restaurant-style recommended)
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12 oz cooked chorizo (or soyrizo for a vegetarian option)
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1 can black beans, rinsed and drained
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¾ cup sharp cheddar, shredded
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¾ cup queso fresco, crumbled
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1 cup cherry tomatoes, halved
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1 jalapeño, sliced (seeded for less heat)
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6 large eggs
Toppings (Optional but Glorious):
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1 avocado, sliced
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2 scallions, thinly sliced
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Sour cream or Greek yogurt
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Fresh cilantro, chopped
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Lime wedges
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Salsa or hot sauce on the side
Instructions
Step 1: Preheat the Oven
Set oven to 375°F (190°C). Line a large sheet pan with parchment paper for easy cleanup.
Step 2: Layer the Goodness
Spread tortilla chips into a slightly overlapping layer. Top evenly with black beans, chorizo, shredded cheddar, queso fresco, tomatoes, and jalapeños. Leave some space at the edges to prevent burning.
Step 3: Add the Eggs
Using a spoon, create 6 small wells across the nachos. Carefully crack an egg into each. (Tip: Crack into a small bowl first, then slide into the well to avoid breaking the yolk.)
Step 4: Bake to Perfection
Bake for 17–20 minutes, rotating the pan halfway through.
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At 17 minutes, yolks will be jammy.
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At 20 minutes, yolks will be more set.
Tent foil over the pan if needed to help eggs cook evenly without overbrowning chips.
Step 5: Finish & Garnish
Remove from oven and top with avocado slices, scallions, sour cream, and a shower of cilantro. Sprinkle with salt and cracked pepper. Serve immediately with lime wedges and extra salsa on the side.
Notes
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Use thick chips to avoid sogginess.
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Don’t overload wet toppings like tomatoes; pat dry first.
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Pre-cook chorizo until browned and slightly crispy—this adds depth.
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Don’t break yolks! If you do, just say it’s “salsa-fied ranchero sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 855 Per Serving
- Sugar: 3g
- Fat: 60g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g