• Heat oil in a large frying pan. Shallow-fry corn tortillas, in batches of two, until lightly browned and crispy. Place on paper towel to drain excess oil. Lay two tortillas on each of two warmed plates and set aside.

• Heat salsa verde in a saucepan and add black beans. Keep warm until ready to serve. Wipe out tortilla pan, heat fresh oil and fry eggs sunny side up — taking care not to crack the yolks. Spoon half the salsa verde/black bean mixture on to the tortillas. Add a fried egg to each tortilla.

• Pour the rest of the salsa verde/black bean mixture over the top of the eggs. Scatter across the coriander, queso fresco (optional) and avocado chunks. Finish with a shimmy of Lucky Taco Chilli Salt and a generous squeeze of fresh lime.