Ingredients
4tbsp Olive oil1 Red onion, finely chopped
2 Mixed colour peppers, finely chopped
2 Garlic cloves, crushed
1 Red chilli, finely chopped
2 x 400g Cans of chopped tomatoes
1 1/2 tsp Cornish Sea Salt Hot & Fiery, plus extra to serve
4 Eggs
8 Corn tortillas
1 Avocado, sliced to serve
Small bunch parsley or coriander, roughly chopped
Lime wedges, to serve
Instructions
- In a large pan heat 2tbsp oil and fry the onion and peppers until softened, about 5-8 minutes. Add the garlic and chilli, cook for 1min. Add the chopped tomatoes and Hot & Fiery sea salt. Simmer for 10-15 minutes until thickened.
- Heat a large frying pan, heat the tortillas each side until golden and slightly puffed. Set aside and keep warm. Heat the remaining oil in the pan and fry the eggs for 2- 3minutes, spooning some oil onto the yolks to help them cook.
- Put two tortillas onto each plate and top with the salsa, egg, avocado, garnish with the herbs and lime wedges
