Salsa baked egg & bean skillet with crispy tortillas

Method

• step 1

  Slice each tortilla in half, then into 1cm strips. Pour a thin layer of oil into a wide frying or paella pan and set over a medium heat. Once hot, fry the tortilla strips in batches, keeping them in a single layer, until golden and crisp on both sides. Lift out onto kitchen paper using a slotted spoon and leave to drain. Season with sea salt flakes and set aside.

• step 2

  Cook the onion and pepper in the pan, adding a little more oil, if needed. Cook for 8-10 mins, stirring occasionally until starting to soften and catch slightly at the edges. Add the garlic, half the chillies and the chipotle paste, and cook for another 1-2 mins until fragrant.

• step 3

  Pour in the salsa and tomatoes. Season well, bring to a simmer and cook for 8-10 mins until slightly thickened. Taste and add a pinch of sugar, if needed, or a little more chipotle paste for deeper heat.

• step 4

  Stir in the beans and return to a simmer. Reduce the heat slightly and, using a spoon, make small gaps in the mixture. Crack the eggs into the gaps, then season the eggs. Crumble over the feta, then cover the pan with a lid and cook for 8-10 mins, or until the eggs are cooked to your liking. Check regularly and, if cooking over a campfire or uneven heat, turn the pan occasionally to ensure even cooking.

• step 5

  Sprinkle over the lime juice and scatter over the coriander and remaining chillies. Top with most of the tortilla strips, then serve the rest on the side.