What is it about Mexican food that hits the spot, particularly at breakfast? This is a delicious fast breakfast/brunch/lunch meal. You can also swap the tortilla chips for a wrap to make a burrito

200g can refried beans (Old El Paso work well) - the rest freezes well in a sealed container

Olive oil to fry

5 spring onions, green parts removed and finely chopped

quarter to a half level teasp smoked paprika (according to taste)

5 cherry tomatoes finely chopped

3 eggs

2 tbsp milk or creme fraiche

1 teasp dried epizote (optional)

To serve:-

A handful of good quality tortilla chips (or toasted bread)

1 mild green chilli finely sliced (optional)

20g feta cheese, crumbled

chopped coriander leaves

• In a small saucepan, gently reheat the refried beans. Meanwhile gently fry the spring onions in a little oil with the smoked paprika for 1-2 minutes – ensure that they don’t burn. Add the tomatoes and cook for 2 more minutes

• Meanwhile, beat the eggs together with the epizote and milk. Season well. Add to the tomato mixture and cook over a low heat, stirring constantly until just set. Check the seasoning and adjust

• Serve immediately with the tortilla chips, refried beans and crumble the feta over the top, along with a few slices of chilli, if using