Huevos rancheros

Method

Heat olive oil in a frying pan and sauté finely diced onion and minced garlic until softened, then add the sliced chilli, cumin and paprika and cook for one minute. Add the tinned tomatoes with salt and pepper, then simmer for 10-12 minutes until the sauce thickens slightly, stirring occasionally and adding fresh coriander near the end. Warm the corn tortillas in a separate dry frying pan, then arrange two on each plate. Warm the refried beans gently and spread onto the tortillas, then carefully crack the eggs into the tomato sauce and cook gently for 3-4 minutes until the whites are set but yolks remain runny. Place the eggs and sauce on top of the beans, then top with sliced avocado and serve immediately.