for 4 person

Tomato sauce

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
1	horn pepper, cut into strips
1	red chilli pepper, deseeded, finely chopped
50 g	yellow lentils
1 tin	corn kernels (approx. 160 g), rinsed and drained
1 tin	black beans (approx. 210 g), rinsed and drained
1 tin	chopped tomatoes (approx. 400 g)
1 ½ dl	water
½ tsp	salt
¼ tsp	smoked paprika
4	eggs

To serve

4	wheat tortillas
1	avocado, cut into strips
4 tbsp	crème fraîche
1	lime, rinsed with hot water, dabbed dry, cut into wedges
½ bunch	coriander, torn into pieces

How it's done

Tomato sauce

Heat the oil in a wide frying pan. Add the onion and garlic, sauté for approx. 3 mins. Add the horn pepper and all the other ingredients up to and including the water, season and simmer for approx. 20 mins. Make 4 depressions in the tomato sauce, crack the eggs one after the other into a cup, slide the eggs carefully into the depressions, cover and allow to solidify over a medium heat for approx. 10 mins.

To serve

Serve the eggs and tomato sauce on top of the tortillas, garnish with the avocado, crème fraîche, lime and coriander.

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