1. To make the black bean sauce, heat the 2 tablespoons of oil in a heavy-based saucepan over medium-high heat. Saute bacon, onion and capsicum until soft and lightly browned. Add the oregano and cumin and cook for about 1 minute. Add the tomato, enchilada sauce and stock, then increase the heat to high. Bring to the boil, stirring frequently, then reduce the heat to medium low. Simmer for about 30 minutes or until the sauce has reduced and thickened, then fold through beans and cook for a further 10 minutes.

2. To make the tomato salsa, combine all the ingredients in a bowl. Adjust the chilli, lime juice and salt to taste, then set aside.

3. Heat 60ml vegetable oil in a small frying pan over medium heat. Test the temperature of the oil with a small piece of tortilla: it should start to bubble (if it browns straight away, the oil's too hot). Cook each tortilla for about 30 seconds on each side. (You want them golden, not hard.) Drain on a paper towel on a plate and keep warm in a low oven while you cook the remaining tortillas.

4. Meanwhile, fry the eggs in batches in a large frying pan. (I like to leave the yolks runny.)

5. Place two tortillas on each plate and top with the black bean sauce and eggs. Sprinkle with the queso fresco and finish with the salsa. Serve immediately with your choice of extra accompaniments.

*Tip: if you can't find queso fresco at your local supermarket or Latin deli, substitute it with a very mild, creamy French or Danish feta or Indian paneer (just add a little salt).

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

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