Cover a large baking sheet with foil. The nachos will be cooked under the broiler, so you will need to use foil, not parchment paper.

If you are using sausages in the casing, cut a slit in the side of the sausage and push the meat out of the casing before cooking. Coat a large skillet with the vegetable oil over medium-high heat. Add the sausage meat and cook the chorizo and Italian sausage until brown and crispy. Break the meat into small pieces, so it can be easily scattered across the chips. If your family likes spicy dishes, don’t be afraid to add more chorizo sausage. Set aside.

To make pico de gallo, remove the seeds from the plum tomatoes and slice tomatoes into small pieces – place in a small bowl. Slice the shallot into small pieces. Add 1 tablespoon of chopped cilantro and a squeeze of lime juice. Stir and set aside.

Now, prepare the scrambled eggs. Whisk together the eggs, a pinch of cumin and 1 tablespoon of milk. Cook and scramble the eggs in a large skillet over medium heat. Once cooked through set aside.

Begin with a layer of tortillas chips – cover the entire baking sheet with the chips. Scatter on the cooked sausage meat, the eggs, the salsa and top with the cheese.

Pop the sheet pan into the oven, under the broiler, until the cheese is melted and the chips start to brown.

Remove from the oven, transfer to a serving platter and serve with sliced avocados, additional salsa, sour cream and a sprinkle of cilantro.