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1
Finely chop onions, peppers, chillis, garlic and mushrooms (you can add or subtract chillis as required, or even change types, but I'd recommend using at least one).
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2
Slice lime into quarters and place in the fridge
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3
Add 2 or 3 decent chugs of olive oil to a large wok and put on high heat
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4
Add chopped onion, peppers, chillis, garlic and mushrooms, then stir fry on mid to high heat for 10 mins to caramelise
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5
Add both cans of tomatoes, plus salt and pepper to taste.
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6
Bring to the boil, and then simmer on low to mid heat for 8 mins to allow mixture to reduce
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7
Once mixture has reduced to an almost stew-like consistency, use a large spoon, or other rounded utensil to make 4 pockets in the mixture (you'll know when it's ready, as the pockets will more or less keep their shape and not dissolve)
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8
As quickly as possible, crack all 4 eggs into their respective pockets (this is to ensure that all of the eggs receive similar cooking times)
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9
Cover pan with large lid and cook on low to mid heat for 3 mins (this gives you perfect runny eggs -add more time as required for desired consistency)
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10
Remove lid and sprinkle fresh chopped coriander across the top
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11
Serve to warmed plates immediately (alternatively, you can bring the pan to the table and serve into warmed tortillas with a sprinkle of grated cheese).
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12
Add squeeze of lime juice and dash of Tabasco sauce to taste
