Cheesy Nachos with Fried Eggs and Giardiniera
Food & Wine culinary director at large Justin Chapple makes his next-level nachos with sausage, tangy pickled vegetables, and fried eggs. They're an ideal all-day snack.
Ingredient
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3 tablespoons extra-virgin olive oil, plus more for brushing
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12 ounces sweet Italian sausage, casings removed
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One 13-ounce bag thick-cut tortilla chips
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1 1/2 pounds Monterey Jack, coarsely shredded (6 cups)
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One 15-ounce can black beans, rinsed and drained
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1 1/2 cups chopped mixed drained giardiniera
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1 1/2 cups chopped mixed pickled sweet and hot peppers, such as peperoncini and Peppadew
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6 large eggs
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Kosher salt
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Chopped cilantro, for garnish
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Hot sauce and sour cream, for serving
Direction
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Preheat the oven to 400°. In a medium skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over moderate heat, breaking up with a wooden spoon, until just cooked through, about 6 minutes. Transfer to a plate.
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Brush a large rimmed baking sheet with olive oil. Spread half of the tortilla chips on the sheet and top with half each of the cheese, beans, giardiniera, pickled peppers and sausage. Repeat the layering with the remaining tortillas chips, cheese, beans, giardiniera, pickled peppers and sausage. Bake for 12 to 15 minutes, until the cheese is melted.
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Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the olive oil. Crack 3 eggs into the skillet. Season with salt and cook over moderately high heat until the whites are firm and the yolks are runny, 3 to 5 minutes. Using a spatula, transfer to a plate. Repeat with the remaining 1 tablespoon of olive oil and 3 eggs.
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Top the nachos with the fried eggs. Garnish with cilantro and serve with hot sauce and sour cream.
