Recipes Appetizers Finger Foods Nachos 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 Facebook Instagram Twitter 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.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on January 1, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print