Corn tortillas are a must in LA and I would recommend you visit Picado in Dublin where they stock them or order online at mymexicanshop.ie. Any excess salsa will keep well stored in a jar in the fridge for at least 5 days.
Serves 2 
10 mins 1-2 tbsp rapeseed oil
2 large free-range eggs
2-4 small corn tortillas
1 large ripe avocado, roughly diced
4 spring onions, finely sliced
150g cherry tomatoes, sliced in half
Coriander leaves, to serve
Lime wedges, to serve
Hot sauce, to serve
For the salsa:
1 x 400g tin of whole peeled cherry tomatoes
1 small onion, roughly chopped
1 green chilli, roughly chopped
2 cloves garlic, roughly chopped
A good handful of coriander
Juice of ½ lime
Small food processor
Frying pan
