INGREDIENTS
- 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
TOMATO CHUTNEY:
- 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
METHOD
Heat olive oil in a medium size pot
Toast paprika and coriander for a few seconds
Season with salt and pepper
TOMATO CHUTNEY:
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
EGGS:
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