Breakfast Nachos Recipe

Ingredients

• Chimichurri:
  • 3/4 cup packed fresh cilantro leaves and tender stems
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
  • 1 clove garlic, coarsely chopped
  • 1 1/2 tablespoons red wine vinegar
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
• Nachos:
  • 1 (8 ounce) flat iron steak, patted dry
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1/2 teaspoon ground cumin (optional)
  • 2 tablespoons olive oil
  • 8 large eggs
  • 1 (11 ounce) package tortilla chips (such as Tostitos)
  • 2 (8 ounce) packages shredded Mexican cheese blend (such as Tilamook)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup chopped plum tomatoes
  • 1 avocado, chopped
  • 1/2 cup drained pickled jalapeno slices
  • 1/2 cup sour cream, or as needed

Directions

1. Start by gathering all of your ingredients to ensure a smooth cooking process.
2. For the Chimichurri:
   • Place the cilantro, parsley, garlic, red wine vinegar, crushed red pepper, and kosher salt in a small food processor. Pulse the mixture about 10 times until finely chopped.
   • With the processor running, slowly pour in the olive oil and blend for another 20 seconds until fully combined. Set the chimichurri aside.
3. For the Steak:
   • Season the steak evenly with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and cumin if desired.
   • Heat a medium cast-iron skillet over medium-high heat for 5 minutes. Add the steak and 1 tablespoon of olive oil, swirling the pan to ensure the oil is evenly distributed.
   • Cook the steak undisturbed for about 3 minutes per side, or until a thermometer inserted into the thickest part of the steak registers 120F (49C) for rare. Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes.
   • Do not clean the skillet after removing the steak, as it will be used again for the eggs.
4. For the Eggs:
   • Whisk together the remaining 1/4 teaspoon of salt and black pepper with the eggs in a medium bowl until fully combined.
   • Heat the same cast-iron skillet over medium heat. Add the remaining tablespoon of olive oil, then pour in the eggs. Stir occasionally until the eggs are just set, about 2 minutes. Transfer the scrambled eggs to a bowl, cover, and set aside.
5. For Assembling the Nachos:
   • Preheat the ovens broiler and place a rack about 12 inches from the heat source. Line a large rimmed baking sheet with aluminum foil.
   • Arrange half of the tortilla chips evenly on the prepared baking sheet.
   • Thinly slice the rested steak across the grain and cut it into 3/4-inch pieces. Layer the chips with half of the steak, half of the black beans, half of the scrambled eggs, and half of the shredded Mexican cheese blend.
   • Repeat the layering with the remaining chips, steak, beans, eggs, and cheese.
   • Broil the nachos for about 2 minutes, or until the cheese is melted and bubbly.
6. Final Touches:
   • Once the nachos are broiled, remove them from the oven and top with chopped tomatoes, avocado, and pickled jalapeos.
   • Drizzle the chimichurri sauce evenly over the nachos, then serve with sour cream on the side.

Nutrition Information (per serving)

• Calories: 738
• Total Fat: 51g (65% Daily Value)
• Saturated Fat: 17g (84% Daily Value)
• Cholesterol: 257mg (86% Daily Value)
• Sodium: 898mg (39% Daily Value)
• Total Carbohydrate: 43g (16% Daily Value)
• Dietary Fiber: 10g (35% Daily Value)
• Total Sugars: 3g
• Protein: 30g (60% Daily Value)
• Vitamin C: 16mg (17% Daily Value)
• Calcium: 494mg (38% Daily Value)
• Iron: 4mg (22% Daily Value)
• Potassium: 745mg (16% Daily Value)