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
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
Preheat oven to 200°C/180°C fan-forced. Lightly spray a 2 litre (8-cup) baking dish with oil.
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.
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.