How To: Eat Nachos for Breakfast
This is my spin on chilaquiles, which I’ve only ever seen in blogs. But they look like exactly what I want to eat for breakfast these days. I’ve been eating all the spicy food I can get my hands on, which has mostly included Mexican and Thai every single day for the last 2 weeks. I’m ok with it though, as long as I can put a healthier spin on the basics.
I’m going to get down to it today because I’m about to go make tacos for dinner! (I’m definitely not expecting- I realized the onset of spicy food cravings could signify that, but no. I’m just in a jalapeño phase right now.). Enjoy this.
Total Time: 20 minutes
Difficulty Level: Easy
10-15 corn tortilla chips (I like cantina thins)
½ cup salsa or enchilada sauce
Fresh veggies, such as chopped tomatoes, radishes, and jalapenos
- Add the tortilla chips and salsa to a skillet, and gently toss together to combine.
- Heat the skillet over medium, and cook the chips and salsa until softened, and you can smell the salsa heating up.
- Meanwhile, chop up the veggies you want to use.
- When the tortilla chips have softened and warmed, gently add each egg to the pan right on top.
- Cover the eggs to help cook evenly, and cook to your desired temperature. Five minutes brought me to this medium-done egg.
- Remove from heat, top with veggies, and enjoy hot.