Spicy Huevos Rancheros

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Step 1

Heat the oil in a wide frying pan over a medium-high heat. Soften the peppers for five minutes. Stir in the coriander stalks, sizzle for a few seconds, then add the cumin. After one minute, add the tomatoes, beans, 1 tsp sriracha and 50ml water. Season, partially cover, and bubble for ten minutes, until the sauce is rich and the peppers are soft.

Step 2

Chop half the coriander leaves and fold in. Make four wells in the frying pan and crack an egg into each one. Season the eggs, then cover and cook at a gentle simmer for 5-7 minutes until the whites are just set and the yolks are soft.

Step 3

Scatter with the feta, zigzag the remaining two tsp sriracha over the top, then sprinkle with the remaining coriander leaves. Serve with the toasted tortillas.