Black bean & avocado chilaquiles

Heat 1 tbsp oil in a large frying pan, then add the tomatoes and tinga paste. Bring to a simmer and cook for 5 minutes, stirring often, until the tomatoes have collapsed and thickened. Take off the heat.

Heat the remaining oil in a separate frying pan, then fry the eggs to your liking and set aside. Heat the beans according to pack instructions. Bring the tomato sauce back to a simmer, then reduce the heat and tip in the tortilla chips, carefully stirring with a metal spoon to coat them lightly in the sauce – it will look like there isn’t enough, but keep stirring and eventually all the chips will be coated in a thin layer.

Divide between 2 bowls, then top each with a fried egg, the avocado and onion, a couple of spoonfuls of beans, the coriander and feta. Serve immediately, with any remaining beans on the side to add as you go.