Mexican Egg Nachos (Printable)
Crispy chips with melted cheese, fresh veggies, and perfectly cooked eggs
# What You 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 (optional)
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
# Directions:
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 Suggestions:
01 -
- The runny yolk creates its own sauce, blending with melted cheese into pure magic
- Everything hits the table at once, no passing around separate platters
02 -
- The eggs continue cooking after you plate them, so pull them slightly earlier than you think
- Work quickly once the nachos come out of the oven or the cheese firms up too much
03 -
- Use a rimmed baking sheet to contain any cheese overflow
- Warm your salsa slightly in the microwave for better contrast with cold toppings