Prep time 20 mins Cooking time 20 mins Serves 4
1 tbsp olive oil 1 onion, chopped 1 carrot, finely chopped 1 tin tomatoes with Mexican spices 1 tin red kidney beans, rinsed 2 green chillies, finely chopped Fresh coriander, a handful, finely chopped 8 eggs Avocado slices, sour cream and tortilla chips, to serve Heat oil in a large, heavy bottom frying pan. Add the onion and carrots and sauté until glossy. Add the tomatoes and beans and heat until warmed through. Season with salt and pepper, and add fresh chillies and coriander. One by one, crack the eggs into a bowl and slowly slide into the sauce. Cover and cook over low heat until the eggs are firm. Serve with avocado, sour cream and tortilla chips.