Nachos for breakfast, a great alternative brunch.


  • 1 bag lightly salted tortilla chips (about 170g)
  • 300g chipotle salsa
  • 5 spring onions, finely sliced
  • 1 x 380g carton black beans, rinsed and drained
  • 125g red Leicester cheese, grated
  • 6 eggs, any size

To serve

  • 1 small red onion, diced
  • 1 red chilli, sliced and deseed if you prefer (optional)
  • a small handful of coriander, roughly chopped


    Preheat the oven to 200°C, fan 180°C, gas 6. Put half the tortilla chips into a baking dish, about 20cm x 30cm. Add half each of the salsa, spring onions, beans and cheese. Repeat with all the ingredients then bake for 10 minutes.
    Crack the eggs into the dish and bake for 10 minutes more until the egg whites are set, but the yolks are still runny.
    Sprinkle with the red onion, sliced chilli and chopped coriander

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