I have to admit that I’ve become extremely fond at breakfast time of the Quick Tomato Compote
that was recently featured in a different brunch recipe on this blog and have been looking for other ways to enjoy this bright, fresh condiment in other breakfast ideas. This one is a different idea that is bound to be quite popular with the kids and uses that same fresh and tasty compote instead of salsa to make breakfast nachos. I have used flour tortillas here, lightly brushed with olive oil and then baked, which cuts down on the fat content of this terrific brunch. I’ve used a dusting of Parmesan cheese here but you could easily substitute some low fat mozza, cheddar or pepper jack cheese and if you prefer. Some crumbled bacon, sausage or roasted peppers would also make great additions too and although I prefer my eggs over-easy, my kids love scrambled eggs on them instead; lots of different combinations to try with this recipe idea.
2 ten inch flour tortillas
2 tbsp olive oil
Brush the tortillas on both sides with the olive oil and cut them into 8 wedges. Bake on a cookie sheet at 350 degrees for about 5-7 minutes at 350 degrees F until golden brown, turning them over half way through the cooking time.
Quick Tomato Compote
2 cloves minced garlic
3 tbsp olive oil
4 large ripe tomatoes diced
1 tbsp brown sugar
3 tbsp balsamic vinegar
salt and pepper to season
Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.
Top the baked tortillas with a dusting of Parmesan cheese and serve with the Quick Tomato Compote and fried or poached eggs.