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Breakfast nachos

Breakfast nachos   image
Difficulty Easy
Preparation 10 min
Cooking 5 min


4 servings
    • 4  
    • 1  
    • 200   g
    • 1   handful
    • 1  
    • 2   tbsp
    • 400   g
    • 225   g
    • 1  
    • 4  
    • 3   tbsp


    Nachos for breakfast? Yep, you heard us right. With classic Tex-Mex flavours and sliced halloumi, it makes for a satisfying brunch.

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Stack the tortillas and cut into three strips, then cut each strip into triangles. Spread the tortilla triangles out across a couple of baking trays and bake for 10 minutes, or until golden and crisp. When they’re ready, turn off the oven but leave the tortillas inside to keep warm.

  2. Meanwhile, make the salsa by finely dicing half the onion, the tomatoes and the chilli. Roughly chop the coriander, reserving a few sprigs for garnish. Mix the chopped onion, tomatoes, chilli and coriander with the juice of 1 lime and a pinch of salt and set aside.

  3. Finely dice the remaining onion and the garlic clove. Heat ½ tablespoon of the oil in a pan and fry the onion and garlic for 3-4 minutes, until soft. Drain the tin of black beans and add to pan. Continue to cook for a further 4-5 minutes. Season well and keep warm.

  4. Cut the halloumi into chunky pieces and peel and slice the avocado. Heat another ½ tablespoon of oil in a frying pan and fry the halloumi for 4-5 minutes, turning, until golden on all sides.

  5. Heat the remaining oil in a large frying pan and fry the eggs to your liking.

  6. To build the nachos, place the warm tortilla chips in a serving dish. Scatter over the black beans and then the avocado and salsa. Top with the eggs, the halloumi and the reserved coriander for colour. Mix the soured cream with the remaining lime juice for a bit of zing and drizzle all over to serve.

Nutrition per serving

Kcal 686
Fats (g) 37