Chilaquiles - breakfast nachos
Serves: 6
Prep time: 10 mins Total time: 
Recipe photograph by Toby Scott
Chilaquiles - breakfast nachos
Nachos for breakfast? Oh yes you can...
Serves: 6
Prep time: 10 mins Total time: 
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Nutritional information (per serving)
Calories
370Kcal
Fat
19gr
Saturates
7gr
Carbs
28gr
Sugars
5gr
Fibre
7gr
Protein
18gr
Salt
1.1gr
Ingredients
- 1 bag lightly salted tortilla chips (about 170g) - check your tortilla chips are GF if required
- 300g Luchito’s chipotle salsa, or other salsa of your choice
- 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
- chipotle Tabasco sauce or similar, to serve
Step by step
Get ahead
Chop and prep all the ingredients a few hours ahead, ready to assemble and cook. The bake can be kept warm for up to 10 mins in a 170°C, fan 150°C, gas 3 oven, but keep the eggs on the runny side as they will firm up a bit more
- 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. Serve with Tabasco sauce to pass around.
