Smoky Chipotle Breakfast Nachos in a light green bowl on a red and brown striped cloth.

Smoky Chipotle Breakfast Nachos

Chipotle Breakfast Nachos are topped with eggs and are filled with smoky and rich, delicious Mexican flavors -- all on top of warm, crisp chips. This is breakfast, or breakfast for dinner!

Course Breakfast, Main Course
Cuisine Mexican
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 378 kcal
Author Valentina K. Wein


  • 3 1/2 pounds tomatoes
  • 1 generous tablespoon chipotles in adobo sauce
  • 1 bunch cilantro, washed and dried, roughly chopped
  • 5 scallions, washed and dried, finely chopped
  • 10 ounces corn tortilla chips
  • 1 1/4 cups Mexican cheese mix ((Sharp Cheddar, Monterey Jack are great), shredded
  • 8 large eggs
  • salt and freshly ground blak pepper


  1. Preheat the oven to 425 degrees F.

  2. Lightly coat the bottom surface of a baking sheet with olive oil and sprinkle it with salt and pepper.

  3. Use a paring knife to remove the cores from the tomatoes and cut them in half.  Then cut an "X" on the round side of each half.  Only cut enough to slit the skin.  Place the tomatoes flat side down on the baking sheet.  Roast the tomatoes in the preheated oven until the skin begins to pull away from the "X," and they are starting to bubble.

  4. Remove the tomatoes from the oven and let them cool for at least 5 minutes.  Turn the broiler on.

  5. Once the tomatoes are cool enough to touch, you can easily use your hands to slip the skin off each half.  Then sprinkle them with salt and pepper and place them under the broiler just until they begin to char, about 3 minutes.  Remove them from the broiler and turn the oven back on -- this time to 375  degrees F.

  6. Pour the tomatoes, along with all of their juices into a food processor.  Add the chipotle peppers and blend until you have a smooth mixture.  Season to taste with salt. (Here's How to Season to Taste.)

  7. Pour about 1 cup of the roasted tomato-chipotle sauce into a rectangular baking dish, approximately 9 X 13 X 2-inches.  Sprinkle the sauce with about 1/3 of the scallions and cilantro, followed by half of the chips.  Then add about 1/2 of the remaining sauce, scallions and cilantro on top of the chips.  Now sprinkle with 1/2 of the cheese.  Add the remaining chips topped with the remaining sauce, most of the scallions, cilantro and cheese -- saving a bit of each for the end of the layering process.  Crack 8 eggs into crevices on the top, with at least an inch or so between them.  (It helps to use your hands to sort of make a tiny space for each egg, between chips.)  Sprinkle with salt, pepper, and the final bits of ingredients.

  8. Bake in the preheated oven, uncovered, until the eggs are cooked to your liking -- I cook them just until the eggs are set, much like I'd cook a sunny-side-up egg -- so that when you puncture the yolk, it runs a bit. The cooking time should be about 35 minutes.  Let the nachos cool for about 10 minutes and serve.