Recipes and Cooking

Mexican Egg Nachos

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Mexican egg nachos Preparation time 35 mins Serves 4 people


  • 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.