Boil the sliced potatoes in salted water for 6-8 minutes or until just cooked through, drain and leave to dry for 5 minutes.
In a non-stick pan fry the chorizo for 2 minutes then add the onion, garlic, chilli and spices then cook for a further 2-3 minutes.
Add the beans and potatoes.
Add the seasoned beaten eggs and fresh coriander then cook until the eggs have just set around the edges.
Transfer to a preheated oven set at 200C for around 6-8 minutes then turn out onto a plate.
Slice then serve with some guacamole, salsa and some dressed salad leaves.
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