Breakfast Brunch Nacho's
I know what your thinking? Nachos for Breakfast?! But trust me this dish although naughty, is soooooo nice! I first made this Breakfast Brunch Nacho's for friends when they stayed over after a good night out.
Yield: 4 people
- 1 tbsp Olive oil
- 2 Shallots chopped
- 1 tsp Gia Garlic Puree or 2 cloves of crushed garlic
- 130 g Smoked Pancetta Chopped
- 400 g Black beans tinned
- 330 g Cherry Tomatoes Cut into quarters or used tinned
- 200 g Sweetcorn tin
- 2 tbsp Coriander chopped
- 1 tbsp Macetilla Sherry Vinegar
- 2 tbsp Franks Red Hot Taste or more to taste
- 6 Spring Onions sliced
- 200 g Tortilla Chips Lightly Salted
- 150 g Mozzarella grated
- 150 g Red Leicester grated
- 4 eggs
Pre-heat the oven at 200°C,fan 180°C
Place the olive oil in a saucepan on a medium heat, add the shallots, garlic and pancetta into the pan and cook until golden brown.
Add in turn, stirring between each ingredient; Tomatoes, Sweetcorn, Black Beans, Sherry Vinegar, Coriander and Franks hot sauce. Cook and stir 2 mins longer. Keep homemade salsa aside for next step.
In an ovenproof casserole dish, add half a bag of tortilla chips, top with half the homemade salsa, add a sprinkle of spring onions and 1 handful of each cheese.
Repeat above layers again, saving some spring onions for after its cooked.
Place in the oven for 10 mins.
Remove from the oven, crack the eggs into the dish and bake for a further 10 mins
Sprinkle with remaining spring onions and season with salt & pepper. Enjoy!
Calories: 943kcal | Carbohydrates: 76g | Protein: 43g | Fat: 54g | Saturated Fat: 21g | Cholesterol: 253mg | Sodium: 1158mg | Potassium: 1072mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1346IU | Vitamin C: 31mg | Calcium: 607mg | Iron: 6mg