Step 1

Preheat oven to 180°C. Grease a baking tray and line with baking paper. Spread tortilla pieces over prepared tray and bake for 8-10 minutes or until golden.

Step 2

Meanwhile, heat oil in a large frypan with a lid over high heat. Add chorizo and cook, stirring occasionally, for 2-3 minutes or until starting to crisp. Add garlic, capsicum, spring onion and chilli, and cook, stirring regularly, for 10 minutes or until the vegetables have softened and caramelised.

Step 3

Add tomato and beans, together with the canning liquid. Bring to the boil, then reduce heat to medium and cook, stirring occasionally, for 10 minutes or until sauce thickens slightly. Stir through the baby spinach for 1 minute or until just wilted.

Step 4

Using a spoon, make 4 small wells in the mixture, then carefully crack an egg into each. Cover and cook for 3-4 minutes or until eggs are cooked to your liking.

Step 5

Drizzle lime juice over beans and eggs, and serve immediately with crisp tortillas, lime wedges, extra spring onion and sliced chilli, and the avocado slices.