Mexican eggs with tortilla strips

1. Heat a large, deep pan with oil over medium-high heat. Dice and add onion and chorizo. Chop and add capsicum. Cook for a few minutes until onion has softened.

2. Add 2 tsp smoked paprika and crush in 2 garlic cloves. Pour in tomatoes, 1/2 tin water and drained beans. Simmer for 3-4 minutes. Season with salt and pepper.

3. Make 6 indents into the sauce and crack in eggs. Cover and cook over medium heat for 4-5 minutes or until eggs are cooked to your liking.

4. In the meantime, chop chives, slice avocado and remove corn kernels from cob (see notes).

5. Once eggs are cooked, scatter over garnishes and serve with tortilla strips at the table.

Notes:
Place garnish ingredients into small separate bowls to serve at table or scatter it over the eggs once cooked.

No pork option - chorizo is replaced with 300g chicken mince.
Increase the spices to taste (try adding 1 tsp cumin) allow to cook through before adding the crushed tomatoes.

Brown onion 1
Diced chorizo 1 packet (200g)
Red capsicum 1
Crushed tomatoes 400g
Red Kidney beans 400g
fRee-range eggs 6-pk
Chives 1/2 bunch
Avocado 1
Corn cob 1
tortilla strips 1 bag

From your pantry:
oil (for cooking), salt, pepper, garlic (2 cloves), smoked paprika