1 tbsp vegetable oil
1 onion, diced
400g can chopped tomatoes
400g can red kidney beans, drained and rinsed
1½ tsp chilli powder
Salt
4 eggs
To Garnish:
6- 8 crisp lettuce leaves, shredded
Corn chips

Method

1 Heat the oil in a large frying pan and fry the onion over a medium heat until soft, stirring.

2 Stir in the tomatoes and the juice, add the kidney beans, chilli powder and salt. Bring to the boil, reduce the heat and cook over a moderate heat until slightly thickened, stirring occasionally.

3 With a spoon, make 4 deep indentations in the tomato mixture. Break the eggs, one at a time on to a saucer and slip the eggs into these.

4 Cover the pan with a lid and simmer for 8-10 minutes until the eggs are cooked

5 Put the lettuce on to 4 serving plates, spoon the tomato mixture on to the plate and carefully put the egg on top. Serve with corn chips.