It’s still National Egg Month! Add a little protein to your favorite snack with this recipe. This nacho dish only takes 30 minutes to whip together and serves as much as 10 people.
The egg industry ranks seventh in North Carolina commodity receipts. North Carolina ranks seventh nationally in egg production with farmers producing 7.5 million eggs each day. For more egg facts and recipes, visit the N.C. Egg Association website.
8 ounces chorizo sausage, casings removed and crumbled
4 teaspoons olive oil
1 large poblano chile, diced
1 large red bell pepper diced
1 large yellow bell pepper diced
8 ounces tortilla chips
4 ounces Cotija cheese, shredded
4 ounces sharp cheddar cheese shredded
1 15 ounce can black beans, rinsed and drained
4 large Eggs
1/4 cup fresh cilantro, chopped
Preheat oven to 400 degrees. Line a large rimmed baking sheet with nonstick foil.
Cook sausage in medium nonstick skillet over medium heat, stirring, about 5 minutes until done. Transfer to a plate using a slotted spoon.
Heat 2 teaspoons oil in same skillet over medium high heat. Add poblano and diced peppers and cook for 2-3 minutes. Remove from heat.
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. Place in oven and bake for 5 minutes or until cheese begins to melt.
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.
Divide nachos among 4 plates. Top each with a fried egg and sprinkle with cilantro.