Preheat the oven to 190°C (Gas Mark 5 / 375°F).

Lay the mini tortillas out on a baking tray (or use two baking trays, if needed). Add a dollop of refried beans to each tortilla, and spread them around with the back of the spoon. Bake for around 10 minutes, or until the tortillas are beginning to crisp up nicely and the beans are warmed through.

Meanwhile, heat a dash of oil in a frying pan over a medium heat, and add the minced garlic. After a couple of minutes, add the spinach, and cook for a few more minutes until the spinach has wilted.

Move the wilted spinach to the edge of the pan, and crack in the 4 eggs (or use a second pan if you don’t have space).

Fry the eggs to your liking. I’m not a fan of super runny yolks, so I prefer to use a medium-low heat, and cover the pan to help the yolks cook. You could even scramble the eggs, if you prefer. I also like to warm through the tomatoes a little at this stage, by placing them on top of the eggs (you can serve the tomatoes as a cold topping if you prefer). Sprinkle everything with a little salt and pepper as it cooks.

When the eggs are cooked to your liking, serve them on top of the crispy tortillas and beans. Top with crumbled feta, and some sliced avocado.