Method
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.
Ingredients
- 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)
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