Neill Anthony Breakfast Nachos


  • 1 jar drained and washed lupin beans
  • 3 free range eggs
  • 1 handful crushed tortilla chips
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1.5 sliced red onion
  • ½ cup black coffee
  • Handful chopped almonds
  • Squeeze half lemon
  • 1 tablespoon chopped fresh coriander
  • 1 Handful crushed nachos
  • 4 slices of cheddar cheese



  • 2 shallots peeled and diced
  • Salt and pepper
  • 1 tin chopped peeled tomatoes
  • Olive oil
  • 3 cloves garlic peeled and chopped
  • 1 teaspoon caster sugar
  • Dash of red wine vinegar
  • 1 mild chilli chopped



Heat olive oil in a medium size pot

Toast paprika and coriander for a few seconds

Season with salt and pepper



Heat olive oil in a sauce pot

Add the shallots, garlic and chilli for about 2 minutes

Add the chopped tomatoes and reduce until it reaches a jam-like consistency

Season with the salt, pepper, sugar and vinegar to taste and then set aside


Add 1 cup tomato chutney to hot sauce pan

Add 1 red onion to cook through

Place beans into hot pot and cook until soft and tender

Add a dash of hot black coffee, set back on heat

Finish off with almonds, red onion, juice of lemon and fresh coriander



Heat butter and oil in non-stick pan

Once warm and foaming break 2 eggs into pan

Cook until white is set and yolk is soft


To serve:

Lay down crushed nachos on serving board/plate

Place slices of cheddar cheese on bean mixture and allow cheese to melt

Top nachos with beans

Finished off with eggs on the top