Bring the heat to your weekend brunch with these Mexican-inspired tostadas, layered with black beans, fiery chilli and creamy avocado. Topped with perfectly poached eggs and a drizzle of hot sauce, they take lazy Sundays to a whole new level.
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- Finely slice the pale green parts of the spring onions and set aside. Finely chop the white parts of the spring onions and put in a frying pan with the olive oil. Set the pan over a low heat and cook the onions, stirring, for 2 mins. Add the cumin and a pinch of salt and continue to cook for 2 mins. Stir in the drained black beans, heat through for a minute or two, then remove from the heat, season well and crush the beans with the back of a wooden spoon to make a mash.
- Using a fork, mash the avocado flesh with the juice of half a lime, half the sliced chilli and the chopped coriander. Season well.
- To poach the eggs, fill a deep frying pan with water at least 5cm deep. Bring to the boil, then reduce the heat to a gentle simmer. Crack the eggs into the water, leaving sufficient space between each, and leave to poach for 4 mins, until the whites are set but the yolks are still runny in the centre. Remove with a slotted spoon and drain on kitchen towel.
- Rinse and dry the frying pan and return to a medium heat. Toast the tortillas for 1 min each side, in batches if necessary, or until crisp.
- Spread each tortilla with the black bean mixture, followed by a spoonful of crushed avocado. Top with a poached egg and a scattering of sliced spring onion, sliced chilli, extra coriander leaves, crumbled feta (if using) and hot sauce to taste. Slice the remaining half lime into 4 wedges to serve.