Mexican eggs nacho style Recipe

Name: Mexican eggs nacho style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 2 cloves garlic crushed; 1 tsp smoked paprika, cumin and dried oregano; 1/4 tsp cinnamon; 1 400gm tin crushed tomatoes; 1/4 cup water or stock; 1 leftover chilli con carne mix; 1 chili powder to taste; 1 salt and pepper to taste; 8 eggs; 1 bag of corn chips any flavor; 1/2 cup grated cheese; 1 advacado sliced and sour cream to serve

Servings: persons

2 tbsp olive oil
1 onion, chopped
2 cloves garlic crushed
1 tsp smoked paprika, cumin and dried oregano
1/4 tsp cinnamon
1 400gm tin crushed tomatoes
1/4 cup water or stock
1 leftover chilli con carne mix
1 chili powder to taste
1 salt and pepper to taste
8 eggs
1 bag of corn chips any flavor
1/2 cup grated cheese
1 advacado sliced and sour cream to serve

1
Pre heat oven 180degress celsius.Heat oil in fry pan cook onion and garlic till soft.
2
Add spices and cook 1min then add chilli con carne, tomatoes and water and chilli powder bring to boil then simmer 10mins
3
Pull pan off heat make holes in the sauce and crack the eggs into them,season eggs and scatter with grated cheese,arrange corn chips around the edge of pan,
4
Bake in oven 10-12 mins until eggs are set pull out of oven.
5
Top with sliced advacado, and sour cream and serve
6
Go F yourself cookpad....

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tbsp olive oil, 1 onion, chopped, 2 cloves garlic crushed, 1 tsp smoked paprika, cumin and dried oregano, and more.

Yes, Mexican eggs nacho style falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican eggs nacho style

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