Mexican Egg Nachos (Print version)

Crispy chips, spiced beans, baked eggs, and fresh toppings create a satisfying meal.

# 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
16 - 2 tbsp chopped fresh cilantro
17 - 2 tbsp sour cream or Greek yogurt
18 - Lime wedges
19 - Salt and pepper

# Directions:

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 advice:

01 -
  • Everything bakes together in one pan so you spend more time eating and less time washing dishes
  • The runny yolks create this incredible rich sauce when you break them over the beans and chips
  • You can customize the toppings based on whatever needs using up in your crisper drawer
02 -
  • If your chips are super thin, give them a quick 5 minute toast in the oven before adding the beans so they don't get soggy
  • Don't crack the eggs directly from the fridge into the hot chips or they'll take forever to cook through
  • The eggs keep cooking after you pull the dish from the oven, so take them out when the whites are set but the yolks still jiggle
03 -
  • Warm your tortilla chips in the oven for 5 minutes before adding the beans to help them stay crispy
  • Let the dish rest for 2-3 minutes after baking so the eggs set slightly and everything comes together

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