Spicy huevos rancheros

Heat the oil in a wide frying pan over a medium-high heat. Soften the peppers for 5 minutes. Stir in the coriander stalks, sizzle for a few seconds, then add the cumin. After 1 minute, add the tomatoes, beans, 1 tsp sriracha and 50ml water. Season, partially cover, and bubble for 10 minutes, until the sauce is rich and the peppers soft.

Chop ½ the coriander leaves and fold in. Make 4 wells in the frying pan and crack an egg into each one. Season the eggs, then cover and cook at a gentle simmer for 5-7 minutes until the whites are just set and the yolks soft.

Scatter with the feta, zig-zag the remaining 2 tsp sriracha over the top, then sprinkle with the remaining coriander leaves. Serve with the toasted tortillas.