For the eggs and beans

1. Place a large pan over medium heat. Crack the eggs into a medium bowl and season with salt. Whisk lightly with a fork. Add a little neutral oil to the pan, then add the eggs and scramble. Remove and set aside.
2. In the same pan add a little oil and the garlic. Cook until it begins to brown then add the beans, seasoning and a little water. Stir well and cook for about five minutes until heated through and thick. Set aside.

For the toppings

1. Mash the avocado and add the juice of half the lime, then season well with salt.
2. In a separate bowl, add the tomato, onion and the other half of the lime’s juice, and season well with salt.
3. Preheat your oven to 180℃ conventional (160℃ fan-forced).
4. Place the corn chips in an even layer on a baking tray, and top with cheese. Bake, grill or microwave these for about 5 minutes to melt the cheese.
5. Remove and place half the corn chips on a large serving plate, add half the eggs, half the beans, half the avocado, half the salsa, and some jalapenos. Repeat for a second layer, then add a large dollop of sour cream.
6. Place a small pan over medium-high heat, add a little oil and fry an egg. 
7. Add this to the top of your nacho stack and garnish with coriander leaves.