Preheat your oven grill or toaster oven as high as it will go.

Use our recipes to make our easy vegetarian bean chilli and spicy red tomato salsa.

While the chilli and salsa are reducing on the stove, transfer the Mexican escabeche or vegetable pickles to a cutting board, slice to smaller pieces if needed and dry on paper towels, and slice the avocado into slivers.

Make a layer of overlapping corn chips at the edge of each plate then continue with concentric circles until the plate is covered with corn chips, adding a few more to the centre of the plates, then evenly sprinkle on the grated cheese.

When the salsa and chilli are ready, place the plates in the oven and leave until the cheese has just melted and is gooey.

Remove the plates from the oven and top with dollops of the warm chili and spicy salsa, and spoon on the Mexican escabeche.

Fry the eggs one at a time in a small single-egg fry pan until just done, then carefully place a fried egg on each plate.

Plop a dollop of sour cream on each plate and sprinkle on some fresh coriander and serve immediately with additional dishes of salsa, sour cream, coriander, and pickled jalapenos.