Breakfast Nachos

Steps

1. Make the pico de gallo. Cut the tomatoes into 1/2-inch (1 cm) dice, removing the seeds if they're very juicy. Finely chop the onion, seed and mince one jalapeño, and chop half the cilantro. Mix everything in a bowl with the juice of one lime and 1/4 teaspoon of salt. Let it sit for 15 minutes: the tomato juice collects at the bottom of the bowl.
2. Preheat the oven to 400°F (200°C), conventional setting, with a rack in the middle. Line a 12 by 16-inch (30 by 40 cm) sheet pan with parchment paper.
3. Rinse and drain the black beans and toss them with the cumin and a pinch of salt. Mix the shredded cheddar and monterey jack in a bowl.
4. Crack the eggs into a bowl, add 1/2 teaspoon of salt, and beat with a fork until the whites and yolks are fully blended. Melt the butter in a nonstick skillet over medium-low heat. When it foams, pour in the eggs.
5. Slowly push the eggs from the edges toward the center with a spatula every 5 seconds to form large, soft folds, for 3 to 4 minutes. Take the pan off the heat while they're still glossy and a little runny in places: they'll finish cooking in the oven.
6. Spread the chips in a single layer on the pan, overlapping them slightly. Scatter half the cheese, then the black beans, then the scrambled eggs in small mounds, and finish with the rest of the cheese. Slice the second jalapeño into thin rings and scatter them on top.
7. Bake for 6 to 8 minutes, checking from the 5-minute mark: they're ready when the cheese is melted and bubbling and the chip edges are golden.
8. Meanwhile, dice the avocado and cut the second lime into wedges. Pick the leaves from the rest of the cilantro.
9. Straight out of the oven, spoon on the pico de gallo with a slotted spoon, leaving the juice in the bowl. Add the diced avocado, spoonfuls of sour cream, and the cilantro leaves, set the lime wedges around the edge, and serve right away, straight from the pan.