Mexican Egg Nachos (Printable)
Crispy chips with spiced beans, baked eggs, melted cheese, and fresh toppings
# 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 (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 Steps:
01 - Set oven temperature to 400°F for baking.
02 - Heat olive oil in a skillet over medium heat. Sauté chopped onion 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 a spoon to thicken. 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. Crack an egg into each well. Sprinkle grated cheese evenly over the entire dish.
06 - Bake for 10-12 minutes until egg whites are set but yolks remain slightly runny.
07 - While baking, toss cherry tomatoes, diced red onion, and jalapeño with lime juice and a pinch of salt.
08 - Remove from oven. Top with avocado slices, tomato salsa, cilantro, and dollops of sour cream. Serve immediately with extra lime wedges.
# Expert Suggestions:
01 -
- The contrast between crispy chips, creamy beans, and that glorious runny yolk creates the most satisfying bite every single time
- Everything cooks in one pan so you get maximum flavor with minimal cleanup, perfect for lazy weekends or weeknight dinners
02 -
- Don't make your wells too deep or wide when cracking the eggs, or they'll spread too much and take longer to set
- Let the skillet rest for 2-3 minutes after baking before digging in, this helps everything settle and makes serving much easier
03 -
- Use a cast iron skillet if you have one, it holds heat beautifully and gives you those gorgeous crispy edges everyone fights over
- Room temperature eggs are less likely to stick to the pan and cook more evenly than cold straight-from-the-fridge ones