Mexican refried beans

Peel and finely slice the garlic, deseed and finely slice the chilli and pick the coriander leaves and finely slice the stalks. Drain and finely chop the peppers. In a large frying pan, heat a splash of oil and fry the garlic, chilli and coriander stalks for 1 to 2 minutes, or until golden. Drain the beans, then add along with the peppers, then season to taste. Fry for 15 to 20 minutes on a low heat, stirring occasionally, until crispy. Poach the eggs. Finely chop the reserved coriander leaves, and cut the lime into wedges. Serve a spoonful of beans topped with a poached egg, chopped coriander leaves and a wedge of lime for squeezing over.