(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Heat 1tbsp oil in a frying pan, add the onion, garlic, cumin and half the coriander. Fry for 5mins then add the beans and cook until heated through. Stir through the juice and zest of 1 lime and season with sea salt and black pepper. Set aside.
Heat 1tbsp oil in a separate frying pan over a medium heat and fry the tortillas in batches until crisp. Divide between 4 plates.
Fry the eggs in the remaining oil until the white is cooked and crisp but the yolk is runny.
Top the tortillas with the beans, eggs, avocado, chilli, feta and remaining coriander. Drizzle with chilli sauce (optional) and Elmlea Double and a wedge of lime to serve.