Pin One Sunday morning, I had a pile of leftover tortilla chips and a craving for something bold. I grabbed whatever was in the fridge, tossed it all on a sheet pan, and slid it into the oven. When I cracked eggs on top and watched the yolks settle into the melted cheese, I knew breakfast would never be boring again. This dish became my go-to whenever I wanted color, crunch, and comfort all at once.
I made this for my sister after her night shift, and she ate it straight off the pan with her hands. She said it tasted like a diner breakfast and a taco truck had a baby. I still laugh when I think about the cheese stringing from her chin to the plate. That messy, happy moment is exactly what this recipe gives you every time.
Ingredients
- Tortilla chips: Thick restaurant-style chips hold up better under all the toppings, thin ones turn soggy fast.
- Red onion: Raw onion adds a sharp bite that cuts through the richness, soak it in cold water first if you want it milder.
- Bell pepper: I like red or orange for sweetness, green works if you want a more vegetal note.
- Jalapeño: Seeds and ribs hold the heat, slice thin and remove both if you just want flavor.
- Tomatoes: Seeding them keeps the nachos from getting watery, I learned that the hard way.
- Black beans: Rinse them well or they taste tinny, refried beans spread easier and add creaminess.
- Cheddar cheese: Sharp cheddar melts beautifully and gives you that classic nacho pull.
- Monterey Jack cheese: It melts smoother than cheddar alone, together they create the perfect stretch.
- Eggs: Fresh eggs have taller yolks that look gorgeous on top and taste richer.
- Sour cream: A cool, tangy dollop balances the heat and richness in every forkful.
- Avocado: Slice it right before serving or it browns, a squeeze of lime helps it stay green.
- Cilantro: Love it or hate it, this herb adds brightness that wakes up the whole plate.
- Lime wedges: A squeeze of lime at the end makes everything taste brighter and more alive.
Instructions
- Preheat the oven:
- Set it to 200°C so the cheese melts fast and the chips stay crisp. A hot oven is the secret to avoiding soggy nachos.
- Build the first layer:
- Spread half the chips on your baking sheet, then scatter beans, veggies, and cheese evenly. Dont pile it all in the center or the edges stay naked.
- Add the second layer:
- Repeat with the remaining chips and toppings so every bite has something good. Layering is what separates great nachos from sad ones.
- Bake until bubbly:
- Slide the pan into the oven for 8 to 10 minutes, watching for golden, melted cheese. Pull them out when you see bubbles forming at the edges.
- Cook the eggs:
- Heat a nonstick skillet over medium, add a little butter, and crack in the eggs. Let the whites set but keep the yolks soft and runny, about 3 to 4 minutes.
- Top with eggs:
- Place one egg on each quarter of the nachos while everything is still hot. The heat from the chips will keep the yolks warm and glossy.
- Finish and serve:
- Dollop sour cream, scatter avocado and cilantro, then squeeze lime over the top. Serve immediately with salsa on the side.
Pin 
I brought these to a brunch potluck once, and people stood around the pan with forks, laughing and fighting over the egg with the runniest yolk. Someone said it was like eating sunshine on a tortilla chip. That image stuck with me, and now I think of it every time I crack an egg over melted cheese.
Choosing Your Cheese
Cheddar gives you sharpness and color, Monterey Jack melts into silky pools that hold everything together. I tried using only cheddar once and it separated into greasy puddles. The blend is non-negotiable if you want that perfect stretchy pull when you lift a chip.
Egg Doneness
Sunny-side up eggs with runny yolks are the whole point, they become the sauce. If you prefer firmer yolks, cover the skillet for a minute or two. I also tested poached eggs, they looked elegant but slid off the chips too easily.
Serving Suggestions
These nachos work as breakfast, brunch, or even dinner when you need something fast and fun. Pair them with a cold beer or a spicy Bloody Mary if you are feeling festive. Leftovers are tricky, store the eggs separately and reheat the chips in the oven to bring back the crunch.
- Add cooked chorizo or crumbled bacon for a meaty version.
- Swap pepper jack for Monterey Jack if you want more heat baked in.
- Serve with pico de gallo or green salsa for extra freshness.
Pin This recipe taught me that breakfast does not have to be sweet or boring. Now, every time I crack an egg over a pile of chips, I feel like I am hosting a tiny fiesta in my kitchen.
Recipe Questions & Answers
- → Can I make this dish spicy?
Yes, add jalapeño slices or sprinkle chili powder before baking to enhance the heat level.
- → How do I cook the eggs for topping?
Cook eggs sunny-side up in a nonstick skillet over medium heat until whites set but yolks stay runny for best texture.
- → Can I use different cheeses?
Absolutely, Monterey Jack can be swapped for pepper jack to add a spicy kick or other melting cheeses you prefer.
- → Is there a vegetarian option?
Yes, simply omit any meat additions and use beans for protein to keep it vegetarian-friendly.
- → What sides work well with this dish?
Serve with fresh salsa, hot sauce, or pico de gallo to add brightness and complementary flavors.