- 1tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 red pepper, thinly sliced
- 1 red chilli, finely sliced
- 400g can chopped tomatoes
- 4 free-range eggs
- 4 flour tortillas
- 1 avocado, sliced
- 100g (4oz) Cheddar cheese, grated
- coriander leaves, to serve (optional)
Heat the oil over a medium heat in a medium frying pan and add the onion, garlic, pepper and chilli. Cook for 5 minutes until beginning to soften, pour over the tomatoes and cook for a further 5 minutes.
Make 4 holes in the tomato mixture and crack the eggs into the holes. Cover with a lid and cook for 5 minutes until the eggs are set.
Meanwhile, heat the flour tortillas in a separate pan for 1 minute until slightly crisp. For each tortilla, spoon over a quarter of the tomato mixture and one of the eggs. Top with the avocado, cheese and coriander, and season with black pepper to serve.
If you want to speed things up, cheat and buy fresh tomato salsa and a pot of guacamole