Breakfast Nachos

It is a cold snowy day in Chicago today.  We considered going out for brunch, but quickly nixed that plan. So instead I made breakfast using whatever I found in my fridge.  We both really liked it, and I thought it was fun to scoop up everything and eat it with tortilla chips.

Total time: 20 minutes
Serves: 2

You will need:
4 Eggs
Water
2 tablespoons White Vinegar
1 tablespoon Olive Oil
1/2 cup chopped White Onion
1/2 can Diced Tomatoes
1/2 can Garbanzo Beans
Optional: Hot Sauce
Mexican Cheese
Sour Cream
Tortilla Chips

Step 1:
Heat the olive oil in a large skillet.  Add the onions, and saute for 3-4 minutes until they are slightly browned.  Then add the tomatoes and beans.  If you like, add hot sauce.  Keep over medium heat.

Step 2:
Poach the eggs.  Add 2 inches of water to a skillet, add 2 tablespoons vinegar and bring to a slow boil.  Then crack an egg into a small bowl - make sure the yolk is not broken otherwise this will not work.  Once the water has boiled, lower the egg gently into the water.  If the egg white spreads out a lot you can pull it together with a spoon.  Repeat putting up to 4 eggs in one pan.  After 2 minutes carefully make sure the egg is not stuck to the bottom of the pan and roll the egg over.  Cook for 3-4 minutes total depending on how runny you like your eggs.


Step 3:
Assemble.  Scoop a few spoonfuls of the onion, tomato, bean mixture onto a plate.  Place 2 poached eggs on top.  Then top the eggs with some mexican cheese and a dollop of sour cream.  Serve with tortilla chips on the side.