Crispy Parmesan Eggs with Black Beans & Tortillas

Finely dice the red onions and thinly slice the garlic cloves.

Heat plenty of olive oil in a large saucepan set over a medium heat. Tip in the red onions and cook for 4-5 mins with a pinch of salt. Add the garlic, cumin and chilli powder and cook for 2 mins before adding the black beans with a splash of their cooking liquid. Bring to a simmer and cook for 15 mins. Add another splash of water to loosen the mixture if you like.

Char the whole red chillies on the gas flame of your hob (or under your grill) before finely chopping. Tip into a bowl and add finely chopped parsley and finely chopped grilled red peppers. Season with the sherry vinegar and salt and black pepper to taste.

Finely grate the Parmesan into a large non-stick pan. Set over a medium heat and once the cheese starts to melt, crack the eggs in on top of the cheese. Cook for 4-5 mins – as the cheese cooks, it’ll crisp and fry into the whites of the eggs. If the whites need a bit of help cooking, add a lid for the last minute or so of cooking. Season the eggs with salt and pepper.

Heat the tortillas following packet instructions. Cut the lime into wedges.

Divide the beans between plates and top with the red pepper salsa and a crispy Parm-fried egg. Serve with the warm tortillas and a couple of lime wedges.