Step 1

Heat the oven to 200C (180C fan)/390F/gas 6.

Step 2

Whisk the oil and a tablespoon of the lime juice, then brush all over the tortillas.

Step 3

Stack the tortillas in piles of four or five, then cut each pile into four or five triangles.

Step 4

Arrange these in a single layer on baking sheets (you will need to do this in batches) and bake for 10-11 minutes, until golden and crisp (the second batch will need less time, because the tray will already be hot).

Step 5

Season with a little sea salt and set aside.

Step 6

To make the beans, melt the butter in a large saucepan on a medium heat, add the diced onions and cook for 10-12 minutes, until soft.

Step 7

Stir in the garlic, chipotle, a teaspoon of salt and a few grinds of black pepper, and cook for five minutes.

Step 8

Tip in the cooked beans, star anise and 100ml hot water (or bean cooking juices), stirring a few times, to warm through, then lightly mash with a potato masher.

Step 9

Stir in the extra tablespoon of butter (or olive oil), taste, and adjust the seasoning.

Step 10

To make the salsa, put your oldest pan on a very high heat and add the onion, garlic, tomatoes and chilli.

Step 11

Dry-roast, turning every three or four minutes, until blackened all over – seven or eight minutes for the garlic and 12-14 minutes for the tomatoes, chilli and onion.

Step 12

Once charred, scoop into an upright blender, peeling the skin off the garlic first.

Step 13

Add the coriander, a teaspoon of salt, the cumin, chipotle and tomatillo salsa, and blitz to a puree.

Step 14

Put the oil in a large frying pan on a medium heat, then cook the salsa for 10-12 minutes.

Step 15

Pour in the remaining lime juice and taste.

Step 16

Add more salt, if needed.

Step 17

To serve, fry or poach the eggs to your liking.

Step 18

Tip the tortilla chips into the warm sauce, toss gently for a minute, then transfer to shallow bowls with the beans on one side, and the eggs, soured cream, a crumble of feta, the onion and avocado on the other.

Step 19

Top with coriander leaves and lime wedges, and dig in.