To cook, fry the red onion in the oil (or not - see note below) until soft, add the diced red pepper.

When the red pepper has partly cooked, tip in the two cans of chopped tomatoes and ramp up the heat to boil off the liquid and make the tomatoes nice and thick.

When the tomatoes have thickened, make four pools in the tomato to break the eggs into.

When the eggs are half cooked, scatter over the avocado slices and place under a hot grill for a couple of minutes to cook the eggs as you like them.

Serve as it is or on toast. Dress with fresh coriander and for the grown ups add lime juice, salt and pepper and a generous drizzle of chilli oil. Enjoy!