Mexican-Style Scrambled Egg Nachos

Cook time 15 minutes
Servings 2


1 tbsp extra virgin olive oil
1 red onion, finely diced
1 garlic clove, finely chopped
1 long red chilli, deseeded, finely chopped
1 long green chilli, deseeded, finely chopped
1 red capsicum, diced
2 tbsp coriander roots and stalks, finely chopped
200g (½ can) of kidney beans, drained and rinsed
1 x 400g can diced tomatoes
½ tsp ground cumin
½ tsp ground coriander
6 eggs
3 tbsp cream
Salt and pepper, to taste
3 big handfuls of corn chips
20g grated cheddar cheese
1 avocado, coriander leaves and lime juice, to serve

Mexican-Style Scrambled Egg Nachos


Heat oil in a large non-stick frypan over medium heat. Add the onion, garlic, chilli, capsicum, coriander roots and stalks, season with salt and pepper and cook for 2 minutes before adding the ground cumin and coriander. Add the beans and tomatoes and cook for 10-12 minutes with the lid on until mixture is thick and stew-like.

Preheat the grill element in the oven. Arrange the chips in an oven safe dish. Sprinkle over the cheese. Place under the grill until the cheese has completely melted.

Crack the eggs and whisk with the cream until the whites and yolks are combined. Season with a small pinch of salt. Drizzle a little olive oil in a non-stick pan (approx. 24 cm) over a medium heat. Pour in the eggs and swirl around the pan. Once it just starts to set (this takes only moments) bring in the sides with a wooden spoon or plastic spatula and swirl again to set the uncooked eggs.

Spoon over the tomato sauce over the corn chips and then add the scrambled eggs. Garnish with fresh avocado, coriander leaves and wedges of lime.