Make the jalepeño sauce first, by placing all the ingredients in the blender and blitzing until smooth. Set aside to use when ready. There will be extra sauce letover which I place in a glass jar and store in the fridge.
Get the grill on in the oven and make your toast. This dish is quick to make once all the prep is done. Place the olive oil in the pan, and get all the vegetables prepped and ready to go
Beat the eggs in a bowl and add about 2-3 tbls cold water beat again. When the oil is hot pour in the eggs. They will cook quickly, swirl and tilt the pan to ensure the eggs in the center of the pan don't get forgotten about. As you do this move the cooked egg on the side of the pan towards the centre of the pan. As you tilt the pan the raw egg will slide into the space and cook. This takes about 1-2 mintues on gas.
When the egg is jiggly but sort of set add all the chopped tomatoes, onion, peppers, and feta and spread evenly over the egg. Top with the beans around the perimeter. Season with salt and pepper. I add a bit of grated parmesan and olive oil and pop under the grill for 2-3 minutes until golden brown on colour.
Remove from oven and garnish with the chopped avo, basil and jalepeño sauce. Serve with hot buttered sourdough toast.
