Mexican Egg Nachos (Printable)
Crispy chips topped with spiced beans, melted cheese, and baked eggs, finished with fresh salsa and avocado.
# What You Need:
→ Base
01 - 7 oz tortilla chips
→ Beans
02 - 1 tbsp olive oil
03 - 1 small red onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 14 oz canned black beans, drained and rinsed
09 - 2/3 cup tomato passata or crushed tomatoes
→ Eggs & Cheese
10 - 4 large eggs
11 - 1 cup grated cheddar or Monterey Jack cheese
→ Toppings
12 - 1 ripe avocado, sliced
13 - 1/2 cup cherry tomatoes, quartered
14 - 1 small red onion, finely diced
15 - 1 small jalapeño, thinly sliced (optional)
16 - 2 tbsp chopped fresh cilantro
17 - 2 tbsp sour cream or Greek yogurt
18 - Lime wedges, to serve
19 - Salt and pepper, to taste
# How To Make It:
01 - Preheat your oven to 400°F.
02 - Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until softened. Add garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
03 - Stir in black beans and tomato passata. Simmer for 3-4 minutes, mashing some beans with the back of a spoon. Season with salt and pepper to taste.
04 - Spread tortilla chips evenly in a large ovenproof dish or cast iron skillet. Spoon bean mixture over the chips.
05 - Make 4 small wells in the beans and chips and carefully crack an egg into each well. Sprinkle grated cheese evenly over the top.
06 - Bake in the oven for 10-12 minutes, or until the egg whites are set but yolks are still a little runny.
07 - Meanwhile, prepare the toppings: toss cherry tomatoes, diced red onion, and jalapeño with a squeeze of lime and a pinch of salt.
08 - Remove nachos from the oven. Top with avocado slices, tomato salsa, cilantro, and dollops of sour cream. Serve immediately with extra lime wedges.
# Expert Suggestions:
01 -
- You get all the satisfaction of loaded nachos with actual protein to keep you full for hours
- The runny yolks create their own creamy sauce that mixes with the melted cheese in the most perfect way
- Everything bakes on one pan so cleanup is basically nonexistent
02 -
- Cold eggs straight from the fridge will take forever to bake through and you'll overcook everything else waiting for them
- Don't make your wells too deep or the egg whites will spread under all the chips and you'll lose that beautiful sunny side up look
- Let the pan rest for literally two minutes after baking or that cheese will slide right off with your first scoop
03 -
- Cast iron skillets retain heat beautifully so these stay hot longer at the table
- Use a slotted spoon to transfer the beans so you don't dump too much liquid onto the chips