This recipe serves two.
Ingredients
- 4 free-range eggs
- 1 tin of peeled and chopped tomatoes
- 1 small onion, finely chopped
- 4 tortillas
- Fresh coriander
- 1 avocado
- Dried chilli flakes
- Dried oregano
Cooking instructions
To make the salsa, fry the onion until soft and add the tomatoes. Turn up the heat until bubbling and then turn down to a simmer. Keep stirring occasionally until the salsa has thickened and then add a pinch each of chilli and oregano and season with black pepper.
Fry the eggs sunny-side up. At the same time, fry the tortillas on each side for a minute or two. For each serving, put two tortillas on a plate and cover with the salsa and two fried eggs. Serve with a sliced avocado and a handful of fresh coriander.
Recipe tip
You can also serve the eggs rolled up in a tortilla like a burrito, with feta crumbled on top.
