Tex Mex Baked Eggs with Crunchy Nachos

Baked eggs are such a popular brunch option and make a great relaxed lunch or dinner too. This version is packed with a rainbow of veggies in a sweet and smoky sauce. You can make the base sauce the night before then it’s just a case of re-heating, cracking the eggs in and baking the nachos.

1 hour

Serves 4 people


  • Vegetable oil
  • 2 red onions, peeled and sliced
  • 2 cloves of garlic, crushed
  • ½ a red chilli, de-seeded and finely sliced
  • 1 tablespoons ground cumin
  • 1 tablespoons ground coriander
  • ½ teaspoons ground cinnamon
  • 1 ½ teaspoons sweet smoked paprika
  • 1 tin of black beans in water, drained
  • Sea salt and freshly ground black pepper
  • 2 sweet potatoes, washed and scrubbed
  • 6 small-medium corn tortilla wraps, cut into triangles (cool chile corn tortilla taco wraps are great)
  • 4 Free Range Ethical Eggs
  • 50g feta (or grated mature cheddar)
  • ½ of a 25g bunch of fresh coriander
  • Sour cream (optional)


  1. Place a large shallow casserole pan on a medium heat.
  2. Add 2 tablespoons of vegetable oil, the onions and a pinch of salt.
  3. Fry the onions for 2 minutes then add the garlic, chilli, ground spices and 1 teaspoon of sweet smoked paprika.
  4. Fry for a further 5 minutes or until the onions are softened and the spices are smelling delicious. If the onions are catching a little add a splash of water.
  5. Add the black beans and passata, bring to the boil and reduce the heat to low. Allow to simmer for 30 minutes until slightly thickened with the lid on ajar, stirring occasionally.
  6. Prick the sweet potatoes all over with a fork and place in the microwave for 8 minutes on full power or until the flesh is cooked.
  7. Once cooked remove the sweet potatoes from the microwave and leave to one side, until they are cool enough to handle.
  8. Preheat the oven to 200C/180C fan.
  9. Stack up the tortilla wraps and cut into equal sized triangles. Arrange the tortillas over two baking trays. Drizzle over a little vegetable and sprinkle over the remaining ½ teaspoon of smoked paprika.
  10. Toss to coat and place the trays in the oven to bake for around 10 minutes until crisp and golden, turn the tortilla nachos halfway through the cooking time. Once baked, remove from the oven and place in a serving bowl.
  11. Break up the sweet potato up into pieces and fold through the sauce.
  12. Make divots in the sauce and carefully crack in the eggs.
  13. Place the lid back on the pan and put the pan in the oven, bake until the whites of the eggs are set and the yolks are runny.
  14. Remove the pan from the oven, take off the lid and scatter over the feta and coriander.
  15. Serve with your baked nachos and sour cream.