Breakfast Nachos Skillet From 'Ultimate Nachos'

• 2 tablespoons olive oil, divided
• 1 onion, diced
• 2 leeks, white parts only, chopped
• Salt and black pepper
• One 6-ounce bag baby spinach
• Juice of 1 lemon
• 7 ounces corn tortilla chips, approximately half of a store-bought bag, or,
• , use 15 corn tortillas, each cut into 6 triangles
• 8 ounces fresh mozzarella cheese, thinly sliced
• 4 large eggs, preferably organic if you prefer runny eggs
• 10 cherry tomatoes, halved

1. Preheat the oven to 350u0b0F.
2. Heat a saute pan over medium heat until hot. Add 1 tablespoon of the olive oil to the pan and swirl to coat.
3. After a minute add the onion and leeks to the pan and season with the salt. Cook the vegetables until translucent and tender.
4. Add the spinach and continue to cook, turning the spinach over, until wilted and coated in oil. Add the lemon juice and continue to cook.
5. Meanwhile, evenly arrange the tortilla chips in a cast-iron skillet. (An oven-safe 10-inch pan will work as well.) Cover the chips with half of the cooked spinach-leek mixture. Evenly distribute the fresh mozzarella slices over the vegetables. Spread the remaining vegetables over the cheese.
6. Make four wells an equal distance apart in the vegetable mixture. Crack an egg into each well.
7. In a small bowl, toss the halved cherry tomatoes in the remaining 1 tablespoon olive oil, and season with salt and pepper. Evenly distribute the tomatoes around the edge of the skillet to garnish.
8. Bake the nachos skillet in the oven for 15 minutes, or until the egg whites have firmed up. Bake for longer if you do not like runny eggs.

olive oil, onion, leeks, salt, baby spinach, lemon, corn tortilla chips, corn tortillas, mozzarella cheese, eggs, tomatoes

Taken from www.seriouseats.com/recipes/2013/06/breakfast-nachos-skillet-from-ultimate-nachos.html (may not work)