A Mexican inspired brunch dish, like an open sandwich but using tortillas as a base and topping it with all manner of goodies, beans, eggs, and a fresh avocado salsa. A real family pleaser and one that kids and adults both enjoy.
For the salsa, combine all the ingredients, except the lime or lemon. Add that to taste along with the salt and pepper. The quantity of lime will depend on the tartness of the tomatoes.
Heat a frying pan on medium heat, Add a small splash of oil, and fry off the chorizo for about 3-4 minutes just until it starts rendering fat, and become a little crisp. It shouldn’t be fully cooked, as it will continue to cook in the oven.
In a large mixing bowl, mix the beans, sweetcorn, chopped onion and tomatoes, and the spices. Add salt and pepper and check seasoning.
Put baking sheets or parchment on 2 large baking trays. Place 2 tortillas on each tray. Divide the beans mixture evenly and spread almost to the edges. Divide the chorizo (if using) amongst the 4 tortillas.
Cover with the grated cheese.
Place trays in the oven and bake for about 6-10 minutes (if using fan setting you should be able to use multiple oven shelves, and if not then you will need to rotate the trays halfway through cooking). The cheese should be melting and the edges of the tortillas golden brown.
Whilst the tortillas are baking, put the frying pan back to heat for cooking the eggs. Fry the eggs (2 at a time). Add some olive oil as needed. Season the eggs.
As soon as the tortillas are done, pull them out of the oven, place 2 eggs on each tortilla and top with the avocado salsa. Transfer gently to a serving plate using a flat spatula. Garnish with sprigs of coriander and eat right away.