Egg tacos with salad onion & lime salsa

Put the salad onions in a large frying pan over a high heat. Weigh down with a smaller pan lid and a can or jar on top; cook for 2-4 minutes on each side until softened and charred. Add the halved limes to the pan and char for 2 minutes. Remove from the pan and cool a little before transferring the onions to a small food processor (or pestle and mortar) with the juice of the charred limes, the coriander, 1 tbsp oil and a pinch of sea salt flakes. Pulse or bash into a chunky salsa.

In a small bowl, whisk the eggs and a pinch of salt. Set a small nonstick frying pan over a medium-low heat and add the remaining 1 tbsp oil. Softly scramble the eggs. Meanwhile, warm the wraps, then pile on the eggs and salsa. Finish with a twist of black pepper, crispy onions, extra coriander leaves and extra lime wedges, if liked.