Method:

• For the salsa, soften onion, capsicum and coriander stalks in olive oil, over a medium heat in a heavy-based ovenproof fry pan.
• Stir in the cayenne pepper. Deglaze pan with passata, add just enough water to clean out the jar. Adjust seasoning to taste. Allow reducing for up to five minutes.
• Place corn chips into salsa and let soak for as long as desired – longer for a soggy chip and polenta-like base.
• Scatter beans, pork, and cheese evenly over the surface creating wells for the eggs. Crack eggs into wells.
• Cook for 10-12 minutes or until eggs are just set.
• Serve immediately, with avocado and coriander and more cheese or sour cream as desired.

Notes

• Before adding the eggs into the pan, you can also serve the Chilaquiles as is, with two fried eggs on the side.
• You could also cook the Chilaquiles and eggs in the oven using a ovenproof frypan.