Mexican Egg Nachos (Printable)
Crispy chips with melted cheese, sunny eggs, and fresh Mexican toppings ready in 30 minutes.
# What You'll 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 Make:
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 Tips:
01 -
- The runny egg yolk creates its own sauce when you break it over the warm cheese
- Everything comes together in under 30 minutes but tastes like you fussed for hours
- Its breakfast and dinner masquerading as party food, which is basically the best of all worlds
02 -
- Eggs continue cooking after they leave the pan, so pull them slightly earlier than you think is necessary
- Room temperature ingredients help everything meld together instead of cooling down the cheese too quickly
- A warm platter keeps the nachos at the perfect temperature while you finish the eggs
03 -
- Use two baking sheets if you are making more than two servings so the chips stay in a single layer
- Sprinkle a little cheese on the baking sheet first so the bottom layer of chips stays anchored and does not slide around