Ranch-style eggs on tortillas (Huevos rancheros)

1. For the salsa, char the tomatoes, serranos, a quarter of the onion and the garlic in a dry pan for 8-10 minutes until spotted, then blend roughly with salt.

2. Heat 1 tablespoon of oil in a saucepan, soften the rest of the onion, finely chopped, for 3 minutes, pour in the salsa and cook for 8-10 minutes until slightly thickened.

3. Mash the cooked black beans with a fork and warm through in a little oil.

4. Fry the tortillas in a little oil for half a minute per side so they stay soft and don't crack; set on kitchen paper.

5. In the same pan, fry the eggs sunny side up – keep the yolks runny.

6. For each plate, spread 2 tortillas with bean purée, top each with an egg, spoon over the warm salsa and serve with crumbled queso fresco (or feta) and avocado slices.

Tip: Don't fry the tortillas crisp – in huevos rancheros they're soft, so the runny yolk and salsa can soak through.