Egg-Topped Breakfast Nachos (Print Version)

Crispy tortilla chips layered with cheese, beans, veggies, and topped with cooked eggs and creamy avocado.

# Components:

→ 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 (or refried beans)

→ 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 tbsp fresh cilantro, chopped
13 - Lime wedges, to serve
14 - Salt and freshly ground black pepper, to taste
15 - Salsa or hot sauce, to serve

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Arrange half of the tortilla chips evenly on a large ovenproof platter or baking sheet.
03 - Sprinkle half of the black beans, red onion, bell pepper, jalapeño, tomatoes, and shredded cheeses evenly over the chips.
04 - Repeat the layering process with the remaining tortilla chips, beans, vegetables, and cheeses to form a second layer.
05 - Bake in the preheated oven for 8 to 10 minutes until the cheese is melted and bubbling.
06 - While the nachos bake, heat a nonstick skillet over medium heat with a small amount of oil or butter. Crack in the eggs and cook sunny-side up until the whites are set and yolks remain runny, about 3 to 4 minutes. Cover briefly if firmer yolks are desired.
07 - Remove the baked nachos from the oven and carefully place one cooked egg atop each quarter.
08 - Garnish with sour cream, avocado, chopped cilantro, and a squeeze of lime. Serve immediately accompanied by salsa or hot sauce.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is basically nonexistent and you can stay in your pajamas longer.
  • The combination of crunchy chips, creamy avocado, and that perfect runny egg makes every bite different and exciting.
  • You can adjust the heat level on the fly, making it friendly for kids or spicy enough to wake up anyone still half asleep.
  • It feels like restaurant brunch but costs a fraction and lets you control exactly what goes on top.
02 -
  • Use thick tortilla chips or the bottom layer will turn soggy under the weight of toppings and cheese.
  • Seed your tomatoes or you will end up with a puddle instead of a platter, trust me on this one.
  • Cook the eggs last so they are still warm and runny when you serve, cold yolks just don't have the same magic.
03 -
  • Toast your chips lightly in the oven before layering if they have been sitting open for a while, it brings back the crunch.
  • Use a cast iron skillet for baking if you have one, it holds heat beautifully and gives you crispy edges all around.
  • Break the yolk with your first chip on purpose, it creates a sauce that makes every bite richer and more indulgent.
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