Huevos Rancheros

1 tbsp The Good Oil extra virgin sunflower oil (plus extra for frying)

2 small corn tortillas

2–3 tbsp oil

1 small onion, finely diced

1 tsp smoked paprika

1 tsp ground cumin

1 tsp dried oregano

1 x 400g cans black beans, drained and rinsed

2 tsp hot sauce (or to taste)

Salt and pepper

4 eggs

Fresh tomato salsa

1 avocado, chopped

50g crumbled feta

½ red onion, finely diced

Fresh coriander, roughly chopped

Sliced red chilli (optional)

Lime wedges

Heat a tablespoon of oil in a large pan over medium heat. Add the diced onion and sauté for 4–5 minutes, until soft and translucent. Stir in the black beans, paprika, cumin, oregano, and hot sauce. Cook for another 2–3 minutes until fragrant. Use a potato masher to mash roughly half the mixture, keeping it nice and chunky. Add a splash of water to loosen, if needed. Season generously with salt and pepper, then set aside and keep warm.

In the same pan, add a little more oil and increase the heat to medium-high. Fry the tortillas one at a time for about 1 minute per side, or until golden and crisp. Transfer to a plate lined with paper towels to drain. Add a touch more oil to the pan and fry the eggs to your liking.

To serve, place a crispy tortilla on each plate. Spoon over the smashed beans, top with a fried egg, and pile on the tomato salsa. Finish with chopped avocado, feta, red onion, coriander and sliced red chilli (if using). Serve with lime wedges on the side.