Crispy chips layered with cheese, beans, veggies, and eggs for a hearty morning Tex-Mex feast.
# What You'll Need:
→ Base
01 - 7 oz tortilla chips
→ Vegetables
02 - 1 small red onion, finely diced
03 - 1 small bell pepper, diced
04 - 1 jalapeño, thinly sliced (optional)
05 - 2 medium tomatoes, seeded and diced
→ Protein
06 - 3.5 oz cooked black beans, rinsed and drained (or refried beans)
→ Cheese
07 - 5 oz shredded cheddar cheese
08 - 1.75 oz shredded Monterey Jack cheese
→ Toppings
10 - 2 oz sour cream
11 - 1 ripe avocado, sliced or diced
12 - 2 tbsp fresh cilantro, chopped
13 - Lime wedges, to serve
14 - Salt and freshly ground black pepper, to taste
15 - Salsa or hot sauce, to serve
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Spread half of the tortilla chips evenly on a large ovenproof platter or baking sheet.
03 - Sprinkle half of the beans, onions, bell pepper, jalapeño, tomatoes, and cheese evenly over the chips.
04 - Repeat the layering process with the remaining chips, beans, vegetables, and cheese to form a second layer.
05 - Bake in the preheated oven for 8 to 10 minutes until the cheese is fully melted and bubbly.
06 - While the nachos bake, heat a nonstick skillet over medium heat, add a small amount of oil or butter, crack in the eggs, and cook sunny-side up until whites are set and yolks remain runny, approximately 3 to 4 minutes. Cover briefly for firmer yolks if desired.
07 - Remove the nachos from the oven, place one cooked egg atop each quarter, then garnish with sour cream, avocado, cilantro, and a squeeze of lime. Serve immediately with salsa or hot sauce on the side.
