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gluten-free skillet breakfast nachos
April 11, 2019
- 4 Mikey’s Grain-Free Tortillas
- 1 cup organic enchilada sauce
- ½ cup cherry tomatoes, quartered
- ½ cup black olives
- 1 tablespoons chopped scallions
- 1 tablespoon extra virgin olive oil
- 3 eggs
- 1 avocado, sliced
- 1 cup baby arugula
- Salt and pepper to taste
Make chips. Heat oven to 350 F. Using a sharp knife or kitchen shears, cut tortillas into 6 triangles each. Spread tortillas in a cast-iron or oven-safe skillet and bake until golden brown (about 20 minutes).
Bake nachos. Remove skillet from oven and top tortillas with enchilada sauce, tomatoes, olives and scallions. Bake 10 minutes more.
Cook eggs. While nachos bake, heat oil in a nonstick pan over medium heat. Crack eggs into pan and cook until whites are completely set but yolks are still soft (about 2-2 ½ minutes).
Add toppings. Top tortilla chips with eggs, avocado and arugula. Season with salt and pepper to taste. Serve.