3 ripe tomatoes
2 roasted red peppers from a jar
4 spring onions
extra virgin olive oi
1 x 400 g tin of black beans
8 small flour or corn tortillas – Homemade are easy
4 large free-range eggs
1 knob of butter or oil to cook the eggs
Make a quick and simple salsa by chopping the tomatoes, peppers and spring onions together. Squeeze over the juice from half a lime, drizzle with extra virgin olive oil and season. Stir to combine.
Drain the black beans and tip into a small saucepan, season, drizzle with olive oil and heat through gently. Mash some of the beans as they heat.
Heat a frying pan, toast the tortillas one at a time on both sides until charred, then keep warm under a clean tea towel or in foil.
Fry the eggs in a little butter or oil, till cooked but soft-yolked.
Put 2 tortillas on each plate and top with beans, salsa and an egg.