Egg-Topped Breakfast Nachos (Printable View)

A lively Tex-Mex dish with tortilla chips, cheese, beans, and sunny eggs for a satisfying start.

# What You Need:

→ Base

01 - 7 oz tortilla chips

→ Vegetables

02 - 1 small red onion, finely diced
03 - 1 small bell pepper, diced
04 - 1 jalapeño, thinly sliced (optional)
05 - 2 medium tomatoes, seeded and diced

→ Protein

06 - 3.5 oz cooked black beans, rinsed and drained

→ Cheese

07 - 5 oz shredded cheddar cheese
08 - 1.75 oz shredded Monterey Jack cheese

→ Eggs

09 - 4 large eggs

→ Toppings

10 - 2 oz sour cream
11 - 1 ripe avocado, sliced or diced
12 - 2 tablespoons fresh cilantro, chopped
13 - Lime wedges, to serve
14 - Salt and freshly ground black pepper, to taste
15 - Salsa or hot sauce, to serve

# How To Make It:

01 - Set the oven to 400°F and allow it to reach temperature.
02 - Spread half of the tortilla chips evenly on a large ovenproof platter or baking sheet.
03 - Distribute half of the black beans, onions, bell pepper, jalapeño, tomatoes, and cheese evenly over the chips.
04 - Repeat layering with remaining chips, beans, vegetables, and cheese.
05 - Place platter in the oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
06 - Meanwhile, heat a nonstick skillet over medium heat with a little oil or butter, crack in eggs, and cook sunny-side up until whites are set and yolks remain runny, about 3 to 4 minutes; cover briefly for firmer yolks if desired.
07 - Remove nachos from oven. Carefully place one cooked egg atop each quarter.
08 - Spoon sour cream over the top, add avocado, sprinkle with cilantro, and squeeze lime wedges. Serve immediately alongside salsa or hot sauce.

# Expert Tips:

01 -
  • It transforms breakfast into something you can actually get excited about without the fuss of meal prep.
  • Every bite delivers crunch, creaminess, and that runny yolk magic all at once.
  • You can throw it together with whatever vegetables or cheese you already have on hand.
02 -
  • Seed your tomatoes or youll end up with a soggy base that makes the chips lose their crunch.
  • Layer your cheese and toppings twice instead of piling everything on top so every bite has balance.
  • Fry the eggs at the very last minute so they stay warm and runny when you serve.
03 -
  • Use a cast iron skillet or ovenproof platter so you can take the nachos straight from oven to table without losing heat.
  • Crack your eggs into a small bowl first so you can slide them gently into the pan and avoid broken yolks.
  • For perfectly runny yolks, cover the skillet with a lid for the last 30 seconds of cooking to set the whites without firming up the centers.
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