Instructions

• Place tomatoes, roasted red peppers, and green onions in a large bowl. Squeeze over juice from ½ a lime and drizzle over 1 tablespoon of extra virgin olive oil. Season with salt and pepper, then taste, adding more seasoning or lime juice if needed. Set aside.
• Place 2 teaspoons of olive oil in small pot over low-medium heat. Add black beans, season with salt, and gently heat through, stirring occasionally.
• Heat dry skillet over medium heat. Toast each tortilla individually on both sides until slightly charred and warmed through. Once toasted, cover tortillas with a clean tea towel or wrap in foil to keep warm.
• In separate frying pan, heat 4 teaspoons olive oil with butter over medium heat. Fry eggs until whites are set but yolks remain soft and runny (cook longer for firmer yolks).
• Place two tortillas on each plate. Top with spoonful of warmed black beans, generous portion of salsa, and fried eggs. Garnish with chopped coriander if desired.