Save One weekend I woke up craving nachos and eggs at the same time, and instead of choosing, I just piled them together on a sheet pan. The cheese bubbled, the yolks stayed glossy, and suddenly breakfast felt like a celebration. I've been making this ever since, tweaking toppings and convincing friends it's a perfectly reasonable way to start the day. It's messy, bold, and completely satisfying. No one ever complains.
I made this for my sister's birthday brunch last spring, and she said it was better than going out. We sat on the patio with lime wedges and hot sauce, picking at the crispy edges and arguing over who got the last avocado slice. The sun was warm, the eggs were perfect, and no one wanted to get up from the table. It's become our unofficial celebration breakfast now.
Ingredients
- Tortilla chips: Use thick, sturdy chips so they don't get soggy under all the toppings, and avoid flavored varieties unless you want competing tastes.
- Red onion: Dice it small so it softens quickly in the oven and adds sweetness without overpowering the eggs.
- Bell pepper: Any color works, but red or yellow add a slight sweetness that balances the heat from jalapeños.
- Jalapeño: Remove the seeds if you want flavor without fire, or leave them in for a real kick.
- Tomatoes: Seeding them is crucial because excess moisture will make your nachos soggy instead of crispy.
- Black beans: Rinse them well to remove that canned taste, or use refried beans for a creamier, richer layer.
- Cheddar cheese: Sharp cheddar melts beautifully and adds a bold flavor that stands up to all the toppings.
- Monterey Jack cheese: This one melts smooth and creamy, balancing the sharpness of the cheddar perfectly.
- Eggs: Fresh eggs with bright yolks make all the difference when they're sitting on top like little golden crowns.
- Sour cream: It cools everything down and adds a tangy richness that ties the flavors together.
- Avocado: Slice it just before serving so it stays green and creamy, not brown and sad.
- Cilantro: A handful of this brings freshness and brightness, but skip it if you're in the cilantro-tastes-like-soap camp.
- Lime wedges: A squeeze of lime at the end wakes up every single flavor on the plate.
Instructions
- Preheat and prep:
- Get your oven to 200°C so it's hot enough to melt the cheese quickly without drying out the chips. Clear some counter space and gather all your toppings so you can layer fast.
- Build the first layer:
- Spread half the chips on your baking sheet in a loose, even layer, then scatter half the beans, veggies, and cheese on top. Don't worry about perfection, just make sure every chip has a little something on it.
- Add the second layer:
- Repeat with the remaining chips and toppings, building height and coverage so every bite is loaded. This double layer is what makes the nachos feel generous and exciting.
- Bake until bubbly:
- Slide the pan into the oven and bake for 8 to 10 minutes, watching for the cheese to melt and start bubbling at the edges. The smell will tell you when it's ready.
- Cook the eggs:
- While the nachos bake, heat your skillet with a little oil and crack in the eggs, cooking them sunny-side up until the whites set but the yolks stay runny. If you like firmer yolks, cover the pan for a minute.
- Top and serve:
- Pull the nachos from the oven, nestle an egg on each quarter, then add sour cream, avocado, cilantro, and a squeeze of lime. Serve immediately while everything is hot and the yolk is ready to break.
Pin it The first time I broke a yolk over these nachos and watched it run into the cheese and sour cream, I realized this wasn't just breakfast anymore. It was comfort, creativity, and a little bit of chaos all on one plate. My friends started asking for it by name, and now it's the dish I make when I want to impress without stressing.
Making It Your Own
I've added chorizo when I'm feeling indulgent, crumbled bacon when I want smokiness, and even leftover roasted veggies when I'm cleaning out the fridge. You can swap pepper jack for Monterey Jack if you like heat, or use Greek yogurt instead of sour cream for a lighter tang. This recipe is forgiving and flexible, so don't be afraid to riff on it.
Serving Suggestions
I like to put out little bowls of salsa, hot sauce, and extra lime wedges so everyone can customize their plate. Sometimes I'll serve it with a simple fruit salad on the side to balance the richness, or just strong coffee and orange juice. It's a dish that invites people to linger at the table, and that's always the goal.
Storage and Reheating
Honestly, these nachos are best eaten fresh, but if you have leftovers, store the components separately and rebuild them in a hot oven. The eggs won't reheat well, so I usually just make fresh ones and pile them on top of reheated nachos. It's a little extra effort, but the yolk is worth it.
- Store leftover nachos without eggs in an airtight container in the fridge for up to 2 days.
- Reheat in a 180°C oven for 5 to 7 minutes until the cheese melts again.
- Fry fresh eggs and add toppings just before serving for the best texture and flavor.
Pin it This recipe taught me that breakfast doesn't have to be boring or predictable, it just needs a little imagination and good ingredients. Make it once, and it'll become your go-to when you want to start the day with something bold and delicious.
Frequently Asked Questions
- → How do I achieve runny yolks on the eggs?
Cook the eggs sunny-side up over medium heat until the whites set but yolks remain soft, about 3–4 minutes. For firmer yolks, briefly cover the skillet while cooking.
- → Can I make this dish spicier?
Yes, add sliced jalapeño peppers or substitute Monterey Jack with pepper jack cheese. Sprinkling smoked paprika or chili powder before baking also adds heat.
- → What can I use instead of black beans?
Refried beans provide a creamier texture and work well layered between the chips and vegetables.
- → Is it possible to add meat to this dish?
Absolutely. Cooked chorizo or bacon can be mixed with the beans to add a smoky, savory depth.
- → How should I serve this dish for best flavor?
Serve immediately with fresh lime wedges, salsa or hot sauce on the side, and garnished with avocado, sour cream, and chopped cilantro.