Save to Pinterest There's something about the smell of cheese bubbling in the oven on a lazy weekend morning that makes you forget about sleeping in. I'd stumbled upon this idea while standing in front of an almost-empty fridge, holding a bag of tortilla chips and wondering what could possibly stretch them into an actual meal. The eggs were sitting there, the cheese was calling, and suddenly I realized that breakfast didn't have to be boring or lonely—it could be chaotic and shared and absolutely delicious.
I made this for my roommate on a Sunday when we'd both had terrible weeks, and watching her eyes light up when that first forkful of crispy chip, melted cheese, and warm egg hit the table—that's when I knew I'd stumbled onto something special. She went back for seconds, then thirds, and we ended up eating straight from the platter while debating whether cilantro was a dealbreaker or a game-changer.
Ingredients
- Tortilla chips: Use a sturdy, good-quality chip that won't turn to dust under the weight of toppings—thin ones will disappear into sadness by the time you finish layering.
- Red onion: The raw sharpness cuts through all that richness and keeps things from feeling heavy.
- Bell pepper: Go for whatever color you have; the point is the sweetness and texture.
- Jalapeño: Skip this if heat isn't your thing, but if you like a gentle tingle, thin slices are your friend.
- Tomatoes: Seed them so you don't end up with a soggy, watery disaster—that step actually matters here.
- Black beans: Rinsed and drained so they don't add extra liquid that'll make the chips mushy before you even start.
- Cheddar cheese: The workhorse that melts and holds everything together.
- Monterey Jack cheese: This one melts smooth and adds a creamy richness that cheddar alone can't quite do.
- Eggs: Large ones, cooked however you prefer—sunny-side up is classic, but do you.
- Sour cream: The cool, tangy finish that every bite needs.
- Avocado: Slice it right before assembly so it doesn't turn that sad brown color.
- Cilantro: A handful of fresh green that makes this feel less like breakfast-for-dinner and more like a celebration.
- Lime wedges: Squeeze them over everything at the last second.
Instructions
- Heat your oven and prep your stage:
- Get that oven to 200°C (400°F) so it's ready when you are. Grab your biggest ovenproof platter or baking sheet—you want space to work because nachos respect no boundaries when it comes to spreading out.
- Lay down the first foundation:
- Spread half the chips in an even layer, leaving some small gaps so the toppings can nestle in. This isn't a solid wall; think scattered, inviting.
- Build your first layer:
- Scatter half the beans, half the raw vegetables, and half the cheese blend over those chips. Don't be shy—this dish lives on generosity.
- Repeat and layer:
- Add the remaining chips, then top with the rest of the beans, vegetables, and cheese. You've got two distinct layers now, which means every chip gets a chance at toppings.
- Melt it all together:
- Bake for 8–10 minutes until the cheese is bubbling and slightly golden at the edges. You'll smell it before it looks quite done, and that's your cue to pull it out.
- Cook your eggs while it bakes:
- In a nonstick skillet over medium heat with just a touch of oil or butter, crack those eggs and let them cook gently until the whites are set and the yolks are still runny (about 3–4 minutes). If you want firmer yolks, pop a lid on the skillet for the last minute.
- Crown your creation:
- Pull the nachos from the oven and carefully place one warm egg on top of each quarter section. The heat from the nachos will kiss the egg just enough without cooking that precious yolk any further.
- Finish with the good stuff:
- Dollop sour cream around, lay avocado slices on top, sprinkle cilantro everywhere, squeeze lime over the whole thing, and serve immediately with salsa on the side. Speed matters here because warm nachos make better nachos.
Save to Pinterest The moment someone cuts into that runny yolk and it starts flowing into all the gaps and crevices of the nachos, you'll understand why this became the thing I make when I want to feel like I'm taking care of the people around me. It's breakfast, but it feels like a celebration.
Why This Works for Any Crowd
The beauty of nachos is that they're impossible to eat daintily, and that's exactly what makes them perfect for sharing. Everyone gets a fork, everyone digs into the same platter, and conversation happens naturally because your mouth is too full to overthink it. I've made this for vegetarians by skipping the chorizo, for spice lovers by loading jalapeños, and for people who swear they don't eat breakfast (until they taste this). There's no wrong version as long as you respect the basics of crispy chips and melted cheese.
The Egg Question
I've tried this with soft scrambled eggs, with firm yolks, with poached eggs sitting on top like little crowns. Every version works, but there's something specific about that sunny-side up egg with a still-runny center—it creates moisture and richness that feels indulgent for breakfast. The heat from the nachos warms it without fully cooking it, so you get that perfect moment where the yolk breaks and everything becomes silkier. If you're feeding people who are squeamish about runny yolks, just cover the skillet for the last 30 seconds and you've solved the problem.
Making It Your Own
The first time I added chorizo, I fried it separately and scattered it like gold on top of those nachos, and suddenly it felt fancy. The second time, I added a sprinkle of smoked paprika right before baking and it gave everything a subtle smokiness that lingered. I've experimented with pepper jack instead of Monterey Jack, with pico de gallo instead of fresh tomatoes, with crispy bacon crumbled over the top. The framework stays the same, but your kitchen is where the magic happens.
- Add cooked chorizo or bacon with the beans if you want something meaty and bold.
- Sprinkle smoked paprika or chili powder before baking for extra flavor layering.
- Try pepper jack cheese for a gentle heat that builds as you eat.
Save to Pinterest This is the kind of breakfast that makes a regular Sunday feel like a special occasion. Make it, share it, and watch how quickly people come back asking for seconds.
Recipe FAQs
- → What cheese works best for this dish?
Shredded cheddar and Monterey Jack provide a creamy, melty texture and mild flavor that complement the other ingredients well.
- → Can I make this dish spicier?
Yes, add sliced jalapeños or sprinkle chili powder or smoked paprika before baking for extra heat.
- → How should I cook the eggs to keep the yolks runny?
Cook the eggs sunny-side up in a lightly oiled skillet over medium heat until whites are set but yolks remain soft.
- → Are there vegetarian options available?
This dish can be kept vegetarian by omitting meats and using black beans or refried beans as the protein source.
- → What sides pair well with this dish?
Fresh salsa, pico de gallo, or hot sauce add brightness and heat that complement the layers of flavors.
- → How can I make the beans creamier?
Using refried beans instead of whole black beans will give a creamier texture that melds nicely with the cheese.