Food Recipes Dinner Tortilla Dishes Cheesy Nachos with Fried Eggs and Giardiniera 5.0 (1) 1 Review Food & Wine's Justin Chapple makes his next-level nachos with sausage, tangy pickled vegetables, and fried eggs. They're perfect all-day nachos. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Food & Wine’s Justin Chapple makes his next-level nachos with sausage, tangy pickled vegetables and fried eggs. They’re perfect all-day nachos. Photo: © Marcus Nilsson Total Time: 30 mins Yield: 6 Ingredients 3 tablespoons extra-virgin olive oil, plus more for brushing 12 ounces sweet Italian sausage, casings removed One 13-ounce bag thick-cut tortilla chips 1 1/2 pounds Monterey Jack, coarsely shredded (6 cups) One 15-ounce can black beans, rinsed and drained 1 1/2 cups chopped mixed drained giardiniera 1 1/2 cups chopped mixed pickled sweet and hot peppers, such as peperoncini and Peppadew 6 large eggs Kosher salt Chopped cilantro, for garnish Hot sauce and sour cream, for serving Directions Preheat the oven to 400°. In a medium skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over moderate heat, breaking up with a wooden spoon, until just cooked through, about 6 minutes. Transfer to a plate. Brush a large rimmed baking sheet with olive oil. Spread half of the tortilla chips on the sheet and top with half each of the cheese, beans, giardiniera, pickled peppers and sausage. Repeat the layering with the remaining tortillas chips, cheese, beans, giardiniera, pickled peppers and sausage. Bake for 12 to 15 minutes, until the cheese is melted. Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the olive oil. Crack 3 eggs into the skillet. Season with salt and cook over moderately high heat until the whites are firm and the yolks are runny, 3 to 5 minutes. Using a spatula, transfer to a plate. Repeat with the remaining 1 tablespoon of olive oil and 3 eggs. Top the nachos with the fried eggs. Garnish with cilantro and serve with hot sauce and sour cream. Originally appeared: January 2017 Rate It Print