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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
Preparation
Step 1
's Justin Chapple makes his next-level nachos with sausage, tangy pickled vegetables and fried eggs. They're perfect all-day nachos.
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