Finely slice the chillies (use as much as you dare!

).

Sprinkle half of them into a 30cm non-stick frying pan on a medium heat with 1 teaspoon of olive oil.

Once they start to sizzle, evenly crack in the eggs, then spoon the black beans and just half the juice from the tin in and around the eggs.

Season with sea salt and black pepper, cover and cook the eggs to your liking.

Meanwhile, halve, peel and destone the avocado, slice into thin wedges, dress with the lime juice and season to perfection.

Arrange the avocado around the pan, scatter over the rest of the chillies, stab the egg yolks, and dish up