Huevos Rancheros with avocado salsa

1. Preheat oven to 180°C (fan-forced). Arrange tortillas on a lined baking tray and lightly spray with cooking oil. Bake for 8-10 minutes or until golden and crisp. Set aside.
2. Meanwhile, make the avocado salsa. Combine avocado, green chilli, coriander, lime juice and a pinch of salt in a small bowl. Toss to coat, then set aside.
3. Heat one tablespoon oil in a large frying pan over medium-high heat. Cook onion and capsicum for 2-3 minutes or until starting to soften and colour. Add garlic and cook for a further minute or until fragrant. Stir through black beans, smoked paprika and a pinch of salt and cook for a further 2-3 minutes or until black beans are warmed through. Transfer to a bowl and keep warm.
4. Wipe out pan, add remaining one tablespoon oil and return to medium heat. Cook eggs for 3-4 minutes or until white has cooked and yolk is still runny.
5. To serve, place crisp tortillas on serving plates. Spoon over warm beans, fried eggs and avocado salsa. Finish with crumbled feta to garnish.

Cooking Tip: The seeds of chillies are where you’ll find the heat! Leave these in when preparing chilli if you like it spicy, or remove them to enjoy the fruity, zesty flavour of chilli alone.

Nutrition Tip: Eggs are a nutrition powerhouse packed with 12 different vitamins and minerals! Enjoy them as part of breakfast, lunch or dinner to reap the benefits of omega-3 fatty acids, vitamins A, D, E and B12, antioxidants and choline.