Mexican Egg Nachos (Printable)
Crispy chips topped with spiced beans, melted cheese and baked eggs, finished with fresh salsa and creamy avocado.
# What You'll Need:
→ Base Layer
01 - 7 oz tortilla chips
→ Spiced Black 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
→ Fresh 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 to taste
# How to Make It:
01 - Set oven to 400°F for baking the nachos.
02 - Heat olive oil in a skillet over medium heat. Sauté chopped red onion for 2-3 minutes until softened. Add minced garlic, ground cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
03 - Stir in drained 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 - Create 4 small wells in the beans and chips. Carefully crack an egg into each well. Sprinkle grated cheese evenly over the top.
06 - Bake for 10-12 minutes until egg whites are set but yolks remain slightly runny and cheese is melted.
07 - While nachos bake, toss cherry tomatoes, diced red onion, and jalapeño with lime juice and a pinch of salt.
08 - Remove nachos from oven. Top with avocado slices, tomato salsa, cilantro, and dollops of sour cream. Serve immediately with extra lime wedges.
# Expert Suggestions:
01 -
- It transforms basic pantry ingredients into something that feels like a treat from a restaurant
- The runny yolks create an instant sauce when you break them over the crispy chips
- You can customize the toppings endlessly based on what you have
02 -
- Cold eggs straight from the fridge take longer to bake and might set unevenly
- Make your wells deeper than you think so the eggs stay in place while baking
- The cheese should cover most of the egg whites to help them cook through
03 -
- A cast iron skillet retains heat beautifully and goes straight from oven to table
- If your chips are already salted taste the beans before adding extra salt