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+ servings

Breakfast nachos

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Breakfast
Servings: 2 -3
Author: Becca Heyes


  • 5 mini flour tortillas
  • Spray oil
  • Salt
  • Black pepper
  • 50 g cheese I used cheddar, grated
  • 1 large tomato diced
  • 150 g cooked black beans
  • 3 tbsp your favourite hot sauce I used Nando's Medium Peri Peri Sauce
  • 2 eggs
  • 1 avocado


  • Cut the mini tortillas into triangles (I cut each into 8), and lay them out on a baking tray. Keep them in a single layer if you can, but it's okay if they overlap a bit. Spray them lightly with oil, and add a pinch of salt and pepper. Place under a medium grill (broiler) for a couple of minutes, until golden brown. Then, flip each tortilla chip over and repeat with the other side.
  • When the tortilla chips are ready, layer them up (on a baking tray covered in baking paper) with the cheese, tomato, black beans and hot sauce - I ended up with three layers of each. Place back under the grill (don't have the temperature up too high - you want to try to melt the cheese all the way through, rather than just brown the top).
  • While the nachos are grilling, fry your eggs to your preference - I did mine sunny side up. Also dice your avocado.
  • When the nachos are hot and crispy, top them with the fried eggs and diced avocado. Serve immediately.