Heat 2 tablespoons of the oil in a frying pan over a medium heat. Add the onion and garlic and cook, stirring for 7-8 minutes until soft but not browned. Add fresh chilli, dried chilli and cumin and fry until fragrant. Add tomatoes, breaking up with a wooden spoon. Gently simmer for 5 minutes or until slightly reduced and thickened - you are aiming for a pourable sauce. Season to taste with sea salt and freshly ground black pepper, stir in the lime juice and coriander, then set aside.

Heat remaining oil in a frying pan over a medium heat. Crack the eggs, 2 at a time, into the pan and fry for 1-2 minutes.

Place warmed tortillas on plate and place eggs on top. Spoon salsa over the top and serve.