Mexican Egg Nachos (Printable)
Crispy chips layered with melted cheese, sunny-side eggs, fresh veggies and zesty toppings.
# 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 (optional)
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
# Steps:
01 - Preheat your oven to 400°F.
02 - Spread tortilla chips evenly on a large, oven-safe platter or baking sheet.
03 - Sprinkle the shredded cheese over the chips.
04 - Bake in the preheated oven for 5–7 minutes, until the cheese is melted and bubbly.
05 - Heat olive oil in a nonstick skillet over medium heat. Crack the eggs into the pan and cook sunny-side up until whites are set but yolks are still runny, about 3–4 minutes. Season with salt and pepper.
06 - Remove the nachos from the 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.
09 - Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The runny egg yolk creates this incredible rich sauce that binds everything together perfectly
- Its breakfast and dinner simultaneously, which is basically the best of both worlds
- You can customize the toppings based on whatever's in your fridge
02 -
- Dont let your cheese layer get too thick or the chips underneath will steam and lose their crunch
- The eggs must be sunny-side up with runny yolks, thats what creates the rich sauce that ties everything together
- Assembly happens fast once the eggs are done, so have all your toppings prepped and ready to go
03 -
- Use thick restaurant-style chips instead of thin ones, they hold up much better to baking and toppings
- Warm your salsa slightly in the microwave before drilling—it makes the whole dish feel more cohesive