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Mexican Egg Nachos

Mexican Egg Nachos

Mexican egg nachos


  • 200g shredded skinless BBQ chicken
  • 400g can black beans, rinsed, drained
  • 2 tomatoes, diced
  • 1 long fresh green chilli, finely chopped, plus extra sliced chilli, to serve
  • 4 long green shallots, thinly sliced, plus extra to serve
  • 150g (3/4 cup) mild taco sauce, plus extra to serve
  • 200g plain corn chips
  • 40g (1/2 cup) grated cheddar cheese
  • 4 eggs
  • 1 avocado, thinly sliced or diced
  • 2 tbs fresh coriander leaves
  • 1 tbs lime juice, plus wedges to serve
  • 125g (1/2 cup) sour cream


  1. Preheat oven to 200°C/180°C fan-forced. Lightly spray a 2 litre (8-cup) baking dish with oil.
  2. Combine chicken, black beans, tomato, chilli and shallots in a large bowl. Place corn chips in prepared dish. Top with the chicken mixture and sprinkle with the cheese. Make 4 indents in the nachos and carefully break an egg into each. Bake for 12-15 minutes or until eggs are cooked to your liking.
  3. Meanwhile, combine avocado, coriander and lime juice in a bowl. Season with salt and pepper. Serve nachos topped with the avocado salsa, extra chilli, shallots, sour cream and lime wedges.


Important: For gluten free, please ensure you purchase gluten free corn chips and taco sauce.

Nutritional Information

  • Serving size 455g
  • Energy 3070kJ 734kcal
  • Protein 37.3g
  • Total fat 41g
  • Saturated fat 17.2g
  • Carbs (total) 45g
  • Carbs (sugar) 9.9g
  • Sodium 670mg
  • Fibre 17.1g
  • Vitamin D 3.4µg

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people