Egg & Chorizo Nachos

Egg & Chorizo Nachos

A delicious, protein-packed take on nachos! Pro-tip: sub feta or Parmesan for Cojita cheese. Thank you Incredible Egg for the recipe!

  • Yield: 4 servings

  • Prep time: 35 min

  • Cook time: 10 min

  • Total time: 25 min


  • 4 Braswell Family Farms eggs (large)

  • 8 oz. fresh chorizo sausage, casings removed and crumbled

  • 4 tsp. olive oil

  • 1 large poblano chile, diced

  • 1 large red bell pepper, diced

  • 1 large yellow bell pepper, diced

  • 8 oz. tortilla chips

  • 4 oz. Cotija cheese, shredded

  • 4 cheddar cheese, shredded

  • 1 15 oz. can black beans, rinsed and drained

  • 4 large EGGS

  • 1/4 cup chopped fresh cilantro


  1. Preheat oven to 400°F. Line large rimmed baking sheet with nonstick foil.

  2. Cook sausage in medium nonstick skillet over medium heat, stirring, about 5 minutes until done. Transfer to a plate using a slotted spoon.

  3. Heat 2 teaspoons oil in same skillet over medium-high heat. Add poblano and diced bell peppers in medium bowl.

  4. Spread half of tortilla chips on baking sheet. Layer top with half each of beans, peppers, sausage and cheese. Spread the rest of the chips on top and follow with the rest of the beans, peppers, sausage and cheese.

  5. Meanwhile, wipe out skillet and heat remaining 2 teaspoons oil over medium-high heat. Break eggs into a small bowl and slip into skillet 1 at a time. Immediately reduce heat to medium-low. Cook eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard.

  6. Divide nachos among 4 plates. Top each serving with a fried egg and sprinkle with cilantro.