Corn tortilla chips (enough to cover pan)
1 cup sharp cheddar cheese, grated
One can drained organic black beans
Leftover chicken cooked in broth and salsa
Julienned red peppers or jalapeños
Black Olives, sliced
Tons of Cilantro
On the Side:
Guacamole or Avocado slices
Crema- we use Labneh and mix in whole milk, lime, cumin and salt for our version of ‘crema’.
Preheat oven to 350 degrees F. Prepare all your ingredients.
Line a sheet pan with parchment paper (or not). Layer corn chips in the pan. Sprinkle over cheese, beans and chicken.
Make a soft little ‘bed’ with some of the cheese - gently crack eggs into the cheese pillow. Place in the oven and heat through until hot and melted and the eggs are soft set, about 15 minutes- but watch this closely as every oven will vary greatly!
Remove from oven. Top with cilantro, peppers, olives and salsa, guacamole and crema if you desire. Serve immediately.