Heat the oil in a large pan. Add half the diced red onion with a pinch of salt and cook for 3-4 mins. Stir in the drained black beans and smoky Mexican spice mix. Add 4 tbsp water to the beans (if cooking for 4), season with salt and pepper and cook for 5-7 mins, stirring occasionally, until the beans have softened. Remove from the heat, mash using the back of a folk and set aside.

Chop the avocado and mix with the remaining red onion, chopped baby plum tomatoes, chopped pickled jalapeños and chopped coriander (if using). Season well with salt and pepper and squeeze over the lime juice.

Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs and fry until the whites are firm but the yolks are runny. Remember to season the yolk with a little pinch of salt.

To serve, gently heat tortillas in the microwave or a dry frying pan. Lay a tortilla on each plate and spoon on the spiced black beans, followed by a fried egg and topped with the avocado and tomato salsa. Add a final spoonful of sour cream (if using).