1 pint pico de gallo

1 tablespoon vegetable oil

¼ cup diced white onion

¼ cup diced red onion

¼ cup diced red bell pepper

¼ cup diced poblano peppers (or other mildly spicy chili)

8 large eggs

½ tsp fine salt

¼ tsp freshly ground black pepper

½ cup shredded cheddar cheese

½ cup crumbled cotija cheese (or feta if you can’t find it)

2 cups lightly crushed tortilla chips

flesh of 2 ripe avocados, thinly sliced

fresh coriander, for garnish (optional)

Ultimate feel-good food (and it's vegan to boot)

Steps

1 Heat a large cast-iron or non-stick frying pan over a medium heat. Add 3 tortillas, turning until warm and slightly browned on both sides, 1 to 2 minutes. Stack the warmed tortillas on a large sheet of aluminium foil. Repeat with the remaining tortillas, adding them to the stack. Lightly cover the tortillas with more foil to keep warm.

2 Drain the pico de gallo in a colander and discard the liquid.

3 In the frying pan over medium heat, add the oil and heat until shimmering. Add the red and white onions, and bell and poblano peppers and cook, stirring, until softened, about 3 minutes. Reduce the heat to low.

4 Crack the eggs into a large bowl, season with salt and pepper and whisk until smooth. Add the eggs to the pan and allow to cook, stirring occasionally. 5 When eggs are partially set, add half of the drained pico de gallo and stir gently for about 2 minutes. 6 When the eggs are almost firm but still moist, about another 2 minutes, add the cheddar. Stir until the cheese melts and is incorporated, about 2 minutes.

7 Cover the pan and remove the eggs from the heat.

8 To serve, place the eggs in warm serving dish. Top with remaining pico de gallo, cotija cheese, chips, avocado and coriander, if using. Serve with the warmed tortillas.