What The Fat’s
The perfect brunch meal for a delicious start to the weekend!
A word from Chef Craig: Spicy and satisfying, a great start to the day and so easy to put together. An exciting dish like this kick starts your morning, and will keep you full most of the day.
A word from The Whole Food Dietitian, Caryn: It might look and taste a little like nachos, but with a twist! This is a great low carb version of the Mexican dish. Nutritionally, it has it all, mince, eggs and cheese for a good protein dose, some good quality veggie-based carbs hiding in the tomato salsa, and of course a great dose of healthy fat served up by the guacamole. Great for a breakfast or even a dinner meal. As they say in Mexico before a meal, “provecho” … enjoy your meal.
A word from The Fat Professor, Grant: This is a great meal for weekend get togethers for brunch or lunch. Make a big batch of mince ahead of time so you have left-overs for the next day.
Prep time: 15 minutes
Cooking time: 2 hours (15 minutes if you have your mince ready)
Carb count: 6.1g
- 500g Mince
- 1 Onion, diced
- 1 Garlic clove, crushed
- 1 tsp (5g) Chilli powder
- Small chilli diced (optional)
- Small piece of cinnamon
- 1 tin (440ml) chopped tomatoes
- ½ teaspoon (3g) Tomato paste
- 1 Carrot, diced
- 4 slices of WTF? Low carb bread, thinly cut in triangles
- 2 tbsp (30g) Sour cream
- 2 tbsp (30g) Guacamole
- small piece (20g) Cheddar cheese
- 4 eggs (1 per person)
- 2 tbsp (30g) Tomato salsa
- Start by making the chilli mince. Cook the mince over a moderate heat, allowing the fat to render out.
- Add the onions, carrots and the garlic. Cook the vegetables and mince mix for 5-8 minutes until it has begun to brown and the vegetables are releasing their water.
- Add in the tinned tomatoes, the tomato paste and the chilli powder (adding extra if you like it spicy) and allow the mince to cook for 1-2 hours.
- Toast the low carb bread triangles in the oven (as they’ll probably get stuck in a toaster).
- Cook the eggs however you like – from scrambled to poached to fried (as pictured).
- Place the chilli mince in the bowl and top with the salsa, guacamole, sour cream, cheese and eggs, scattering the toasted triangles around the edge of the bowl.
The mince can be made well in advance – it improves over the course of a day or two. It also freezes well and provided you have a large pot is easy to make in a big batch.