Breakfast Nachos (STCG)

Dice 1/2 green pepper, 1 white onion, and 1 jalapeno. all diced In a cast iron pan, mix green pepper, white onion, and jalapeno Soften ingredients a little in the pan, but still want a little crunch/bite Set aside to cool. Make topping sauce Chop Cilantro and add to bowl Add 2 spoonfulls of Greek Yogurt Add 1 tbsp minced garlic Add 1 tbsp lime juice Add salt and pepper Add 1/2 tbsp cumin Add 1 tbsp milk (to loosen mixture up so it's pourable) Add a splash of Worcestershire sauce Mix in bowl Pre-heat oven to 375 Make cheese sauce 1 jar queso salsa Add salt and pepper Add juice from pickled jalapenos Add 2 tsp garlic powder (to taste) In cast iron pan, make a bed of tortilla chips, flatten them out to hold eggs Add cheese sauce on top of eggs Add a spinkle of Monterrey Jack cheese Add 3/4 pepper and onion mixture Add carnitas Crack egg into a small bowl, pour out runny white part (not all white, just runny part by tipping bowl slightly) Pour egg onto nachos, 3 eggs total Sprinkle salt and pepper on top Put in oven for 15 minutes until whites of eggs are set, but yolk is still runny Add topping sauce Add rest of pepper and onions Dice avacado and set aside for topping Sprinkle extra cilantro on top Sprinkle diced green onion on top Sprinkle a handful of crunched Chicharrón on top