This is a great recipe to make at the weekend – it will definitely get you going in the morning, especially if you use fresh chillies and chilli sauce like I’ve done here. If that’s not your thing, feel free to adjust this to suit your taste – it will still be delicious.

Serves 2

Ingredients

• 1 small ripe avocado
• 1 lime
• sea salt and freshly ground black pepper
• 1 small tomato
• 1 fresh green chilli
• a small bunch of fresh coriander
• 40g Manchego or Cheddar cheese
• 2 large corn or flour tortillas
• 3 spring onions
• 3 large eggs, preferably free range or organic
• a small knob of butter
• optional: chilli sauce (as hot as you want!), to serve

To prepare your toppings

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• Halve the avocado around the stone
• Peel and roughly chop the flesh
• Use a fork to roughly mash the avocado with the juice if half a lime and a good pinch of salt and pepper, then put aside

To prepare your toppings

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• Halve and dice the tomato
• Deseed and finely chop the chilli
• Pick and chop the coriander leaves (discard the stalks)

To prepare your toppings

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• Grate the Manchego or Cheddar
• Arrange all of the topping ingredients on a plate: the tomato, chilli, coriander leaves and grated cheese

To cook the eggs and tortillas

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• Trim and finely slice the spring onions
• Beat the eggs in a bowl with the spring onions and a good pinch of salt and pepper
• Reheat the tortillas in a large hot dry pan on a medium heat for about 1 minute on each side, or until warmed through

To cook the eggs and tortillas

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• Wrap them in foil to keep them warm while you get on with your eggs
• Melt the butter in a large frying pan on a medium heat
• Pour in the eggs

To cook the eggs and tortillas

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• Lightly tip the pan as the eggs cook
• When you see a layer forming on the bottom of the pan, sweep a rubber spatula around so you get little handkerchiefs of cooked egg surrounded by wonderful custardy egg
• Keep an eye on it and stir gently for a minute or so until the eggs are starting to scramble, but are still loose, then turn the heat off

To serve your tortillas

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• Lay one of the warm tortilla on a board
• Top with the scrambled egg, the chopped tomato and mashed avocado, then sprinkle over your chilli, coriander and grated cheese
• Lay the other tortilla on top and cut into four wedges
• Drizzle over some chilli sauce, if you fancy, then cut your remaining lime half into wedges for squeezing over and tuck in