Preheat oven to 200C/gas 6.

Using a sharp knife cut the avocado in half, CAREFULLY remove the stone, using either a spoon or by holding the avocado on a chopping board and using a fork pressed into the stone pull it out. Scoop out 1tbsp of flesh from each half (reserve for another recipe).

Sit each avocado half in a ramekin to keep them upright.

Crack an egg into each and bake for 12–15 mins until yolk is set.

Heat the oil in a small non-stick frying pan.

Cut the chilli in half and take out the seeds, (wash your hands after chopping the chilli and avoid touching your eye as it will make it sting). Chop the chilli and add it to the oil in the frying pan and cook until softened.

Chop the spring onions into small pieces and sprinkle on top of the avocado and around the plate and serve.

Add the beans and their can juices, the tomatoes and chipotle paste.

Cook gently for 5 mins until warmed through and the tomatoes are starting to soften. Take the avocado out of the oven and put on a plate, spoon the tomato mixture around the avocado and egg.