These breakfast nachos take the classic steak and eggs to a whole new level.Crunchy
tortilla chips are piled high with tender slices of seared flat iron steak, eggs, beans, and
gooey cheese, all broiled to melty perfection. Topped with all the classic nacho fixings and a
bright chimichurri sauce, they’re a morning dish that’s truly out of this world.
Ingredients:
Chimichurri
● ¾ cup packed fresh cilantro leaves and tender stems
● ½ cup loosely packed fresh flat-leaf parsley leaves and tender stems
● 11/2 tablespoons red wine vinegar
● 1 clove garlic, coarsely chopped
● ¼ teaspoon kosher salt
● ¼ crushed red pepper
● ¼ cup extra-virgin olive oil
Nachos
● 1 (8 ounce) flat iron steak, patted dry
● ½ teaspoon ground black pepper,divided
● ¾ teaspoon kosher salt, divided
● ½ teaspoon ground cumin (optional)
● 8 large eggs
● 2 tablespoons olive oil
● 2 (8 ounce) package shredded mexican cheese blend
● 1 (11 ounce) package tortilla chips
● 1 (15 ounce) can black beans, drained and rinsed
● 1 avocado, chopped
● 1 cup chopped plum tomatoes
● ½ cup sour cream, or as needed
● ½ cup drained pickled jalapeno slices
Sunrise Snack Nachos
Instructions
- Step 1:Gather all ingredients
- Step 2:For a vibrant chimichurri, start by adding cilantro, parsley, garlic, vinegar, crushed red pepperand a pinch of salt into a small food processor. Pulse the mixture until it’s finely chopped,which should take about quick pulses. With the processor running, slowly drizzle in the oilthrough the feed tube, blending everything until it’s well combined-this should take around 20seconds. Once done, set it aside to let the flavors meld.
- Step 3:For the steak, start by seasoning it evenly with ½ teaspoon of salt, ¼ teaspoon of blackpepper, and a dash of cumin to taste. Heat a medium cast-iron skillet over medium-high heatfor about 5 minutes. Once the skillet is hot, add the steak along with a tablespoon of oil,swirling the pan to ensure the oil coats the bottom evenly. Let the steak cook undisturbeduntil it develops a nice brown crust. For a rare steak, cook until a thermometer inserted intothe thickest part reads 120°F (49°C), which should take around 3 minutes per side. Transferthe steak to a cutting board and let it rest for 10 minutes before slicing. Don’t clean theskillet-you’ll want those flavorful bits for the next step.
- Step 4:In a medium bowl, whisk the eggs with remaining ¼ teaspoon of salt and black pepper untileverything is well combined. Heat a cast-iron skillet over medium heat, then add the lasttablespoon of oil. Pour in the egg mixture and cook , stirring occasionally, until the eggs arejust set, which should take about 2 minutes. Once done, transfer the eggs to a bowl, cover it, and set it aside.
- Step 5:Preheat your oven’s broiler and position a rack out 12 inches from the heat source. Then,line a large rimmed baking sheet with aluminum foil for easy clean up.
- Step 6:To put your nachos together, start by spreading half of the tortilla chips in a single layer onthe prepared baking sheet. Slice the steak thinly against the grain and cut it into ¾ -inchpieces. Evenly sprinkle half of the steak, beans, eggs and Mexican blend cheese over thechips. Then, repeat the layer with the remaining chips, steak, beans, eggs and cheese.
- Step 7:Broil the nachos until the cheese is melted and bubbly, which should take around 2 minutes.Once they’re out of the oven, top them with diced tomatoes, avocado slices, and pickledjalapenos. Drizzle everything with chimichurri and serve with a side of sour cream.
