Piled high with a bounty of toppings, these Loaded Breakfast Nachos are a knockout.
Loaded Breakfast Nachos
Yield: approximately 6 servings
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- 1⁄2 pound chorizo, casings removed
- 2 cups chopped tomato
- 1 (15.5-ounce) can pinto beans, drained and rinsed
- 1 clove garlic, minced
- 1 1⁄2 teaspoons hot sauce
- 1⁄2 teaspoon dried oregano
- 1 (13-ounce) bag tortilla chips
- 1⁄4 pound fresh okra, split lengthwise
- 6 large eggs
- Garnish: crumbled queso fresco, sliced radish, fresh cilantro, sliced jalapeño, chopped green onion, hot sauce, lime wedges
- Preheat oven to 350°. Spray a large shallow oven-proof pan or rimmed baking sheet with nonstick cooking spray. Set aside.
- In a large skillet, cook chorizo over medium-high heat until browned, approximately 8 minutes. Remove chorizo from pan; let drain on paper towels. Wipe out pan.
- Heat same pan over medium-high heat. Add tomato, beans, garlic, hot sauce, and oregano. Cook, stirring occasionally, 3 minutes. Stir in chorizo. Remove from heat.
- Scatter chips on prepared pan. Top with chorizo mixture and okra. Crack eggs over nachos, spacing evenly.
- Bake until eggs are set, 15 to 18 minutes. Garnish with queso fresco, radish, cilantro, jalapeño, green onion, hot sauce, and lime wedges, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/