Mexican Fried Eggs with Zingy Tomato Sauce

Cook Time 30 minutes

Servings 4

Ingredients

Vegetable oil, for shallow frying

6 small corn tortilla

8 free range eggs

1 clove garlic, bruised

2 sprigs coriander, to serve (stalks reserved for sauce)

1 chipotle in adobo sauce with a tsp of its sauce

1 x (400g) can diced tomatoes

1 tbsp brown sugar

1 tsp red wine vinegar

½ x 200g can black beans, drained and rinsed well

1 avocado, to serve

50g feta, crumbled to serve

Salt and pepper

Method

Add a splash of oil in a pot and add the garlic and coriander stalks and fry for 30 seconds before adding the chipotle and can of diced tomatoes. Bring to the boil and then add vinegar, sugar and ½ an empty can of water. Place the lid on and cook for 15 minutes, stirring regularly until thick and rich. Blend with a stick blender until smooth.

Heat a shallow amount of the vegetable oil to 180°C in a pan and cook the tortillas one at a time for 1 minute on each until crisp. Drain on some paper towel.

Using the same oil to fry tortillas, fry the eggs in batches to your liking. Season with salt.

Place the eggs, avocado and beans onto crisp tortillas, then top with sauce, chopped coriander and feta.