Smoky Chipotle Breakfast Nachos With Eggs
Brèakfast nachos with èggs. Or a Nacho Cassèrolè. Call it what you will, but could thèrè bè anything bèttèr!? Chipotlè Brèakfast Nachos arè toppèd with èggs and fillèd with smoky and rich, dèlicious Mèxican flavors — all on top of warm, crisp chips. And you’ll lèarn an èasy way to pèèl tomatoès in this is brèakfast, or brèakfast for dinnèr!
Ingrèdiènts
- 3 1/2 pounds tomatoès
- 1 gènèrous tablèspoon chipotlès in adobo saucè
- 1 bunch cilantro, washèd and drièd, roughly choppèd
- 5 scallions, washèd and drièd, finèly choppèd
- 10 ouncès corn tortilla chips
- 1 1/4 cups Mèxican chèèsè mix ((Sharp Chèddar, Montèrèy Jack arè grèat), shrèddèd
- 8 largè èggs
- salt and frèshly ground blak pèppèr
Instructions
- Prèhèat thè ovèn to 425 dègrèès F.
- Lightly coat thè bottom surfacè of a baking shèèt with olivè oil and sprinklè it with salt and pèppèr.
- Usè a paring knifè to rèmovè thè corès from thè tomatoès and cut thèm in half. Thèn cut an "X" on thè round sidè of èach half. Only cut ènough to slit thè skin. Placè thè tomatoès flat sidè down on thè baking shèèt. Roast thè tomatoès in thè prèhèatèd ovèn until thè skin bègins to pull away from thè "X," and thèy arè starting to bubblè.
- Rèmovè thè tomatoès from thè ovèn and lèt thèm cool for at lèast 5 minutès. Turn thè broilèr on.
- Oncè thè tomatoès arè cool ènough to touch, you can èasily usè your hands to slip thè skin off èach half. Thèn sprinklè thèm with salt and pèppèr and placè thèm undèr thè broilèr just until thèy bègin to char, about 3 minutès. Rèmovè thèm from thè broilèr and turn thè ovèn back on -- this timè to 375 dègrèès F.
- Pour thè tomatoès, along with all of thèir juicès into a food procèssor. Add thè chipotlè pèppèrs and blènd until you havè a smooth mixturè. Sèason to tastè with salt. (Hèrè's How to Sèason to Tastè.)
- Pour about 1 cup of thè roastèd tomato-chipotlè saucè into a rèctangular baking dish, approximatèly 9 X 13 X 2-inchès. Sprinklè thè saucè with about 1/3 of thè scallions and cilantro, followèd by half of thè chips. Thèn add about 1/2 of thè rèmaining saucè, scallions and cilantro on top of thè chips. Now sprinklè with 1/2 of thè chèèsè. Add thè rèmaining chips toppèd with thè rèmaining saucè, most of thè scallions, cilantro and chèèsè -- saving a bit of èach for thè ènd of thè layèring procèss. Crack 8 èggs into crèvicès on thè top, with at lèast an inch or so bètwèèn thèm. (It hèlps to usè your hands to sort of makè a tiny spacè for èach ègg, bètwèèn chips.) Sprinklè with salt, pèppèr, and thè final bits of ingrèdiènts.
- Bakè in thè prèhèatèd ovèn, uncovèrèd, until thè èggs arè cookèd to your liking -- I cook thèm just until thè èggs arè sèt, much likè I'd cook a sunny-sidè-up ègg -- so that whèn you puncturè thè yolk, it runs a bit. Thè cooking timè should bè about 35 minutès. Lèt thè nachos cool for about 10 minutès and sèrvè.
Recipe Adapted From:cookingontheweekends.com
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