Mexican Egg Nachos

Ingredients

Scaled for your household (4 portions) · original serves 4

• Rotisserie chicken200 g
• Tinned black beans400 g
  rinsed, drained
• Tomatoes2
  diced
• Long green chilli1
  finely chopped, plus extra sliced chilli, to serve
• Spring onions4
  thinly sliced, plus extra to serve
• Taco sauce150 g
  plus extra to serve
• Corn chips200 g
• Grated cheddar40 g
• Eggs4
• Avocado1
  thinly sliced or diced
• Coriander bunch2 AU tbsp
• Lime juice1 AU tbsp
  plus wedges to serve
• Sour cream125 g

Method

1. 1

   Set the oven to 200°C, or 180°C fan forced. Lightly oil a 2-litre baking dish.

2. 2

   Mix the cooked chicken, drained black beans, diced tomatoes, chilli, shallots and taco sauce. Spread corn chips in the dish, add the chicken mixture and scatter over the cheddar.

3. 3

   Make four wells, crack in the eggs and bake for 12–15 minutes until the eggs are cooked.

4. 4

   Toss the avocado with coriander and lime juice; season to taste. Spoon it over the nachos and finish with sour cream, extra taco sauce, chilli, shallots and lime wedges.