Egg-Topped Breakfast Nachos (Printable version)

Crispy chips with beans, cheese, veggies, and sunny-side eggs for a flavorful morning dish.

# What You'll Need:

→ Base

01 - 7 ounces 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 ounces cooked black beans, rinsed and drained (or refried beans)

→ Cheese

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

→ Eggs

09 - 4 large eggs

→ Toppings

10 - 2 ounces 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

# Directions:

01 - Set the oven to 400°F and allow it to fully preheat.
02 - On a large, oven-safe platter or baking sheet, spread half of the tortilla chips evenly.
03 - Distribute half of the black beans, diced onions, bell pepper, jalapeño, tomatoes, and shredded cheese evenly over the chips.
04 - Repeat the layering process with remaining tortilla chips, beans, vegetables, and cheese to form a second layer.
05 - Place the layered nachos in the oven and bake for 8 to 10 minutes until the cheese is melted and bubbly.
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 for 3 to 4 minutes until whites are set and yolks remain runny. Cover briefly for firmer yolks.
07 - Remove nachos from the oven and carefully place one cooked egg on each quarter of the nachos.
08 - Top with sour cream, avocado slices, chopped cilantro, and a squeeze of lime. Serve immediately with salsa or hot sauce on the side.

# Expert Advice:

01 -
  • It turns leftover chips and pantry staples into something that feels like a treat.
  • The runny yolk soaks into the cheese and beans, creating little pockets of creamy, salty magic.
  • You can prep everything in one pan and skip the extra dishes.
02 -
  • Do not skip seeding the tomatoes, the extra moisture will make the chips soggy and ruin the texture.
  • Layer the cheese between the chips, not just on top, so every bite has melted pockets of flavor.
  • Cook the eggs in a separate pan so you can control the yolk, a runny center is what makes this dish special.
03 -
  • Use thick restaurant style chips, not thin ones, so they hold up under the weight of toppings and cheese.
  • If you like your yolks fully runny, cook the eggs just until the whites set and remove them from heat immediately.
  • A sprinkle of smoked paprika or chili powder before baking adds depth without extra work.
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