Huevos Rancheros Nachos With Avocado Crema

October 19, 2022


I had to come up with a killer breakfast or brunch dish for Father’s Day this morning. I created these Huevos Rancheros Nachos.

If you haven’t tried a runny egg atop your nachos, you’re missing something.

It’s important to arrange your nachos so the cheese doesn’t get piled on top, and the chips get soggy at the bottom. Careful stacking ensures that every last crumb is smothered in cheesy, crunchy nacho delight.

In this scenario, we have ooey-gooey cheese, smooth black beans, crisp bacon and chorizo, tangy tomato-mango salsa, crunchy radish slices, and a pleasantly guilt-free avocado crema created from plain yogurt and avocados.

Here, I’ve used tomato puree to give the chips an initial soft tortilla texture, as in traditional huevos rancheros.

The middle and top layers are appropriately crunchy and crispy, as they should be with nachos. Vegetarians can prepare it by skipping the step where bacon or chorizo is added.

Proceed then. And rule the brunch hour.


  • 110g of chopped bacon and/or chorizo
  • 5 eggs
  • 1 can of black beans, drained
  • 2 cups of shredded cheese
  • 1 cup of chopped tomato
  • 3/4 cup of tomato sauce or puree
  • 1/2 cup of plain yogurt
  • 1/2 cup of chopped cilantro
  • ½ cup of chopped mango
  • ¼ cup of chopped onion
  • 1 lime
  • 1 small handful of thinly sliced radishes
  • 1 large ripe pitted avocado
  • quality tortilla chips
  • salt and pepper


  1. Cook at 350 degrees. Render the bacon and/or chorizo in a saucepan over medium heat until crispy. Put it out with a slotted spoon in a separate bowl. Throw the beans and some heated water into the same pan.
  2. Simmer at low heat until vegetables are cooked through. Use a fork to crush them a little bit.
  3. While that’s happening, whip up some salsa by mixing together chopped tomatoes, mango (if using), onions, cilantro, half a lime’s worth of juice, and seasonings to taste.
  4. Prepare the crema by blending the avocado with salt and pepper, half of a lime juice, and some yogurt until smooth.
  5. Cover the bottom of a deep skillet or baking dish with a thin layer of tomato sauce. Spread the beans and cheese over the chips on the plate.
  6. Separate your eggs and place them above the crack. Bake until egg whites are hard and yolks are runny 15-18 minutes.
  7. Serve the nachos with the crispy bacon or chorizo, salsa, avocado crema, and sliced radishes (if using). Serve!
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