Waffle Nachos

Ingredients

• 8 frozen buttermilk waffles
• 3 tsp. olive oil, divided
• 6 oz. fully cooked chorizo or andouille sausage, sliced 1/4 inch thick
• 4 large eggs, beaten
• Kosher salt and pepper
• 4 oz. Cheddar cheese, coarsely grated (1 1/4 cups)
• 1/2 c.  pico de gallo, drained

Directions

1. Cook waffles per package directions. Transfer to cutting board and cut into wedges. Heat oven to 450°F and line rimmed baking sheet with parchment paper. Arrange waffles on top.
2. Heat 1 teaspoon oil in medium nonstick skillet on medium. Add chorizo and cook until browned, 2 to 3 minutes per side. Transfer to plate. 
3. Wipe out skillet and heat remaining 2 tsp oil on medium. Add eggs and cook, stirring often, until eggs begin to set. Season with 1/4 tsp each salt and pepper.
4. Scatter chorizo, eggs and cheese over waffles and roast until cheese melts, 2 min. Spoon pico de gallo over top and serve.