Rise and Shine with Irresistible Breakfast Nachos: A Twist on Steak and Eggs

Photo bythe handing dog

If you're looking to shake up your breakfast routine, these breakfast nachos are just what you need. Imagine a hearty combination of savory steak, creamy eggs, melted cheese, and a burst of zesty flavors from chimichurri, all served atop crispy tortilla chips. It’s a twist on the classic steak and eggs, taking it to a whole new level. This dish is perfect for brunch gatherings, weekend treats, or even when you just want to enjoy a rich, flavorful breakfast to start your day.

A Breakfast Like No Other These breakfast nachos bring together the boldness of seared flat iron steak and the comfort of a classic breakfast spread. The crispy tortilla chips add a satisfying crunch, while the black beans provide a hearty base. But what makes this dish truly special is the addition of a bright and tangy chimichurri sauce, adding a punch of freshness that perfectly complements the rich flavors of the steak and eggs. It’s a delicious way to take a traditional dish and turn it into a breakfast masterpiece.

Recipe: Breakfast Nachos with Steak, Eggs, and Chimichurri

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

Instructions:

1. Prepare the Chimichurri: In a food processor, combine cilantro, parsley, garlic, red wine vinegar, crushed red pepper, and salt. Pulse until finely chopped. Slowly add olive oil while the processor runs, blending until the mixture is smooth but still slightly chunky. Set aside.
2. Cook the Steak: Season the flat iron steak with 1/2 teaspoon of salt, 1/4 teaspoon black pepper, and ground cumin if using. Heat olive oil in a skillet over medium-high heat. Sear the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.
3. Scramble the Eggs: In a separate nonstick skillet, whisk the eggs with a pinch of salt and cook over medium heat until just set. Set aside.
4. Assemble the Nachos: Preheat your oven’s broiler. Spread tortilla chips in a single layer on a large baking sheet. Top with an even layer of shredded cheese, followed by black beans, scrambled eggs, and sliced steak. Add another layer of cheese on top.
5. Broil: Broil the nachos for 2-3 minutes, or until the cheese is melted and bubbly. Keep an eye on them to prevent burning.
6. Finish and Serve: Remove the nachos from the oven and top with chopped tomatoes, avocado, and pickled jalapeno slices. Drizzle with the prepared chimichurri sauce and serve with a dollop of sour cream.

Bringing It All Together These breakfast nachos are more than just a morning meal—they're a full-on experience. The layers of warm, melted cheese and crispy chips pair perfectly with the juicy slices of steak and the richness of scrambled eggs. Meanwhile, the chimichurri offers a bright contrast, balancing out the savory flavors with its fresh and tangy kick. Whether you're enjoying them with friends over brunch or indulging solo, these nachos are bound to become a breakfast favorite.

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