• 5 small soft corn tortillas
  • 2 tbsp sunflower oil
  • 2 plum tomatoes
  • 1 large onion, sliced thickly
  • 3 cloves garlic, unpeeled
  • a small bunch coriander, keeping a handful of chopped leaves for serving
  • 300g roasted peppers from a jar
  • 100g SunBlush tomatoes
  • 4 tbsp sliced red jalapeños from a jar
  • 2 limes, juiced
  • 400g tin black beans, drained and rinsed
  • 4 eggs
  • 1 spring onion, sliced
  • 50g feta, crumbled


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Brush the tortillas on both sides with the sunflower oil, then use scissors to cut them into wedges. Spread on several baking trays and sprinkle with sea salt. Bake for 10-15 minutes until crisp and golden.

  • STEP 2

    Put the tomatoes, sliced onion and garlic into an approximately 25 x 35cm oven tray or tin, drizzle over any remaining oil and roast for 15 minutes.

  • STEP 3

    Put the coriander, roasted peppers, SunBlush tomatoes, jalapeño slices and lime juice into a food processor. Add the roasted onion and tomatoes, then peel the garlic cloves and add them too. Add in 1/3 of the black beans and pulse together to make a just-smooth salsa. Season well. Stir through the remaining beans.

  • STEP 4

    Tip the salsa back into the tin, scatter over the crunchy tortillas and use tongs to lightly toss a few times but don’t mix too thoroughly. Make 4 indentations in the mixture and crack in the eggs. Bake for 12-15 minutes until the eggs are cooked to your liking. Remove the tin from the oven and scatter over the sliced spring onion, chopped coriander and feta.


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