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Nachos with Huevos Rancheros

Huevos Rancheros Nachos | These savory breakfast nachos make an unexpected brunch dish or fun breakfast for dinner! Serve store-bought or homemade tortilla chips with easy toppings plus incredible homemade ranchero sauce. Make things vegetarian by swapping the chorizo for spicy tofu crumbles. It’s also an exciting family dinner recipe for Taco Tuesday — perfect for sharing. Prepare as a finger food appetizer on game day or have nachos for a family movie night at home with the kids!


Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 47 minutes
Total Time: 1 hour, 2 minutes

For Ranchero Sauce
1 tablespoon olive oil
½ cup chopped white onion
1 clove chopped garlic
1 (15 ounce) can fire roasted tomatoes, drained
2 tablespoons lime juice
2 tablespoons Kikkoman® Soy Sauce
½ teaspoon dried oregano
1 teaspoon cumin
2 chipotle peppers in adobo sauce
2 tablespoons fresh chopped cilantro

For Nachos
12 ounces chorizo sausage
6 cups tortilla chips
1 (15 ounce) can pinto beans, drained and rinsed
⅔ cup ranchero sauce
6 eggs
1 medium sliced avocado
⅓ cup sour cream
½ cup crumbled cotija cheese
¼ cup chopped cilantro


  1. Heat olive oil over medium heat in a medium skillet. Add onions and garlic. Sauté for 5 minutes, until fragrant and slightly softened. Stir in tomatoes, lime juice, soy sauce, oregano, and cumin. Bring to a simmer over medium-low heat. Simmer for 5 minutes.
  2. Remove ranchero sauce from heat and cool for 10 minutes. Transfer to a food processor and add chipotle peppers and cilantro. Pulse until mostly smooth. Set aside.
  3. Remove casing from chorizo sausage and add to a medium skillet over medium heat. Use a spatula to break up chorizo into small crumbles. Cook for 5-7 minutes. Drain and discard oil from pan.
  4. Preheat oven to 350°F and line the bottom of a 9x13 baking sheet with aluminum foil or parchment paper. Spread tortilla chips evenly on baking sheet and top with chorizo sausage, ranchero sauce and pinto beans. Crack eggs on top leaving space in between. Bake for 25-30 minutes or until egg whites are cooked through.
  5. Remove pan from oven and top with sliced avocado, sour cream, cotija cheese and cilantro. Serve right away.


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