Recipe: Salsa Verde Breakfast Nachos
Not quite ready to stop celebrating Cinco de Mayo? Well, look no further than these delicious salsa verde breakfast nachos!
What I love about this breakfast dish is that it’s something you can easily enjoy on your own (if you’re ravenous) or simply share with a few friends. Not many breakfast options can do that. And because it’s nachos, it’s super easy to make.
Even the salsa verde is pretty darn simple; all you need are the following fresh ingredients and a food processor.
Serves 1 to 4
For the salsa verde (makes about 1/2 cup):
1/2 pound tomatillos
1 medium avocado
1/2 medium red onion
1 lime, juiced
1 serrano chile
2 cloves garlic, peeled
1/4 cup cilantro
For the nachos:
4 ounces tortilla chips
1 15-ounce can of beans (I used pinto)
1 cup shredded cheese (cheddar, colby, jack, or a mix)
2 tablespoons sour cream
1 tablespoon chopped cilantro
1 medium jalapeño pepper, sliced
2 large eggs
1 medium avocado, sliced
Make the salsa verde: Peel, wash, and chop the tomatillos into equal-sized pieces. Do the same for the red onion and serrano. Add everything to your food processor and process until smooth. Salt to taste.
Make the nachos: On a small baking sheet (like a jelly roll pan), layer the tortilla chips, beans, and cheese, leaving a well for the eggs. Add 1/4 cup of the salsa verde to the well, along with the cracked eggs. Bake at 325°F for about 12 minutes, until the egg whites have set and the cheese is melted. Remove tray from oven, and top nachos with the remaining salsa, sour cream, jalapeño slices, cilantro, and avocado. And dig in!
- You can also substitute about 1/2 cup of your favorite bottled salsa for the homemade salsa verde if you prefer.