It is almost Valentine’s Day! Regardless of how you feel about this international ‘love’ day, we think you’re going to LOVE this recipe that was inspired by romance!

It’s everything you need Valentine’s Day to be… incredible, cheesey and satisfying. This mashup of subtle Mexican flavour and traditional breakfast foods is truly delicious and, if you use our chickpea cracker nachos as the chips, it is also highly nutritious! Make them a day before so that it’s quick and easy to throw this breakfast together!

This recipe serves 4-6 people, which makes it great for a family breakfast. #familylife However, if it’s just for you and a special someone, we recommend halving the recipe!

If you decide to try this recipe out, please photograph your masterpiece and tag us on instagram @therefillerysa. We love seeing your photos!


1x Recipe chickpea nacho chips

1x Packet lean diced bacon

1 Tbsp olive oil

½ Onion, finely diced

1 Can black beans, drained and rinsed

1 Cup sour cream

Handful fresh basil

Handful fresh coriander or parsley

½ Tsp cumin

½ Tsp coriander

Dried chilli to taste

Salt to taste (we used pink himalayan salt)

Freshly ground black pepper to taste

4x Large eggs, lightly beaten

½ Avocado, sliced

1 Cup cheese of choice (we used sharp cheddar)

1½  Cup small tomatoes of choice (we used a mixed medley selection)

1x Lime


  • Pre-measure all of your ingredients
  • Prep an oven-proof serving dish of your choice with oil spray, foil or baking paper. We used a square baking pan lined in foil,but any oven-proof baking tray, glass dish or skillet would work well.
  • Layout your readymade chickpea nacho chips on the prepped dish and pre-heat your oven to 190°C.
  • Heat the olive oil in a medium-sized pot over medium-high heat. Add garlic and onions and saute until tender and fragrant, about 5-7 minutes, stirring frequently to avoid burning or sticking.
  • Add the spices (cumin, chilli, coriander, salt and pepper) and black beans and stir until mixed. Cover the pot and reduce to medium heat. Let the mixture cook for 10-15min, stirring frequently to avoid burning or sticking. When heated through and slightly softened, add 3 tbsp of sout cream to the black beans and stir. Set aside.
  • While the black beans are cooking, cook up the bacon in a pan. Once done to your liking, remove from pan and set aside.
  • In the same pan with the rendered fat left from the bacon, pan-fry the tomatoes with some garlic, salt, pepper and fresh herbs. Once cooked through (about 5 min on high heat), remove from pan and set aside.
  • Scramble your eggs in the same pan on medium heat. Once cooked, break up into smaller pieces using your wooden spoon and set aside.
  • Assemble your nachos with dollops of the the black bean mixture, sour cream, bacon bits, scrambled eggs, pan-fried tomatoes, shredded cheese and lastly your avo slices.
  • Bake in oven for 10-15 until heated through and cheese is melted. If needed, turn up your oven to the grill setting for a minute or two to get lovely and golden brown, taking car enot to burn your dish!
  • Top your lovely, loaded breakfast nachos with chopped fresh cilantro or parsley, and dish up!

These nachos are completely versatile, and you can swop out ingredients for your own favourites! Also – just because it’s breakfast doesn’t meant you have to eat if for breakfast!

If your loved ones love breakfast for dinner, whip this up for a cosy date night, picnic style on the living room floor with wine and comfy cushions.Perfect!

Recipe courtesy of @Crumbs+Ink