Mexican Egg Nachos (Printable Format)
Crispy tortilla chips topped with melted cheese, sunny-side up eggs, and fresh Mexican toppings for a hearty breakfast twist.
# What You Need:
→ Base
01 - 7 oz tortilla chips
→ Eggs
02 - 4 large eggs
→ Vegetables & Toppings
03 - 1 large ripe avocado, diced
04 - 1 medium tomato, diced
05 - 1 small red onion, finely chopped
06 - 1 small jalapeño, thinly sliced
07 - 2 oz pickled jalapeños, sliced
08 - 1 small bunch fresh cilantro, chopped
09 - 1 lime, cut into wedges
→ Cheese
10 - 3.5 oz shredded Cheddar or Monterey Jack cheese
→ Salsa
11 - 5 oz fresh tomato salsa
→ Other
12 - 1/3 cup sour cream
13 - 1 tbsp olive oil
14 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Spread tortilla chips evenly on a large, oven-safe platter or baking sheet.
03 - Sprinkle shredded cheese over the chips.
04 - Bake in preheated oven for 5-7 minutes until cheese is melted and bubbly.
05 - Heat olive oil in nonstick skillet over medium heat. Crack eggs into pan and cook sunny-side up until whites are set but yolks remain runny, about 3-4 minutes. Season with salt and pepper.
06 - Remove nachos from oven. Top evenly with diced tomato, red onion, avocado, fresh cilantro, and pickled jalapeños.
07 - Gently place one cooked egg on each portion of nachos.
08 - Drizzle with salsa and dollops of sour cream. Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- Its breakfast and dinner collided in the most glorious way possible
- The runny yolk creates its own sauce when you cut into it
02 -
- Work quickly once the nachos come out of the oven so everything stays warm
- Timing the eggs so they finish when the nachos are ready takes practice
03 -
- Use thick sturdy chips that will not break under the weight of all those toppings
- Warm your salsa slightly if you want to keep everything hot