Hungry for a spicy and filling breakfast? These Breakfast Nachos with Chorizo and Egg are sure to fill you up. These nachos are loaded with spicy chorizo, scrambled eggs, cheese, avocado, sour cream, green salsa and fresh parsley.
Once I became pregnant, it seems to have become fair game for people to comment on my weight. Have any of you recent moms out there experienced this too? I’ve been asked repeatedly how much weight I’ve gained (12 kg, in case you’re interested), and I’ve been told that I look “properly plump” and “well fed” (I’ll take that as a testament to the delicious food I cook and share on The Worktop :)).
The first thing my mom says to me whenever I FaceTime her is — “yo pang le”, which is Chinese for “you’re even more fat”. Yesterday, she even went so far as to tell me that my nose has gotten bigger…not sure how that one works.
My back and legs already ache when I waddle around slowly, I can’t walk up 4 flights of stairs without pausing, and I can barely roll myself over in bed. So I know I’m big, I really don’t need others telling me that too.
I think the more important (and interesting) question that people should be asking me is how I managed to put on the weight! Let’s talk about delicious foods instead. I don’t use a calorie counter, but roughly speaking, here are probably the top calorific foods that I’ve posted since getting pregnant:
- Giant Apple Cider Donut Balls
- Big Puffy Cinnamon Rolls
- Egg-in-a-hole Breakfast Burger
- Bacon Deviled Eggs
- Coconut and Chocolate Flapjacks
And you can add these Breakfast Nachos with Chorizo and Egg to the list! So, baby Fauchon, I hope you like eating spicy and you better keep growing because you’re now even getting chips, chorizo, cheese and avocado for breakfast.
Breakfast Nachos with Chorizo and EggPrint Recipe
For the nachos
- 1/2 pound spicy cooking chorizo (250 grams) - chopped
- oil - for cooking
- 4 large handfuls (enough tortilla chips to cover a baking tray with chips)
- 1/2 pound shredded cheese (250 grams) (I used a mix of monterey jack and cheddar)
- 1 whole avocado - cubed
- green salsa - for serving (use a canned salsa or the recipe below)
- sour cream - for serving
- extra lime wedges - for serving
- 1 handful fresh parsley - chopped
For the green salsa (optional)
- 1 28-ounce can of tomatillos
- 1 whole poblano pepper - stem removed and seeded
- 1/2 medium onion - peeled and roughly chopped
- 4 cloves garlic - peeled
- 3 red jalapeno peppers - sliced
- 2 limes - juiced
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon vinegar
- 1/2 teaspoon cumin
To make the nachos
- Heat a non-stick skillet on medium heat with a bit of oil in it. Add in the spicy cooking chorizo and cook until it is done. Transfer the cooked chorizo to a bowl and set aside. Add a bit more oil in the pan and add in the eggs. Gently scramble eggs until they start to set. Add the chorizo back in and cook until the eggs are done. Set aside.
- Heat the broiler. Arrange the tortilla chips on a baking pan. Evenly sprinkle half of the cheese on top of the tortilla chips. Evenly distribute the scrambled egg and chorizo over the cheese. Top with the remaining cheese. Place in the oven under the broiler until the cheese is melted and the tortilla chips begin to brown.
- Remove from oven and top with the avocado, green salsa, sour cream, lime wedges and fresh parsley.
To make the green salsa
- Process everything in a food processor (or blend everything in a blender).