Add the chorizo to a small food processor and pulse to a mince-like consistency.

Add the olive oil to a large sauté pan or Dutch oven over a medium-high heat. Once hot, add the red onion, garlic, green pepper and minced chorizo, along with the paprika, cumin, chilli flakes and salt. Cook for 5 minutes, mixing regularly.

Add the cherry tomatoes and a splash of water. Pop a lid on and cook for 10 minutes – give it a stir every now and then and make sure it isn't sticking. Use a potato masher to squash the tomatoes, then add the black beans including their liquid. Stir it all in, then leave to bubble over a low-medium heat for 10 minutes.

Meanwhile, make the pickled red onions by combining the red onion with the lime juice, olive oil and vinegar in a bowl. Use your hands to massage the onion and squeeze in all those juices. Set aside.

Use the back of a large spoon to create 6 small craters in the tomato sauce and crack an egg into each one. Pop a lid on the pan and cook for a few minutes until the eggs are cooked to your liking.

Meanwhile, heat the tortilla wraps according to the packet instructions or toast the sourdough and place on serving plates. Pile on the eggs and beans mixture and top with the pickled red onions, avocado, feta and coriander. Finish with the lime wedges for squeezing over.