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.
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 497 (92%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 29.8g|
|Cholesterol 0mg||0 %|
|Sodium 91.2mg||3 %|
|Potassium 84.6mg||2 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 10g|
|Protein 1.7g||2 %|
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Calories per serving: 539
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