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Method

1. To make the quick pickled onions, put the onions, lime juice and salt into a large bowl and scrunch together with your hands for a couple of minutes until soft. Set aside to soften.

2. To make the mushroom eggs, heat the oil in a large lidded casserole or deep frying pan, add the onion and cook slowly for 8–10 minutes until softened and caramelised. Add the mushrooms and salt and continue cooking for a further 10 minutes until the water has evaporated and the mushrooms start to crisp up.

3. Once the mushrooms have turned golden, add in the garlic, cumin and chilli flakes and cook for 30 seconds until fragrant. Stir in the tomatoes, 100ml/3½fl oz of water (use the water to rinse the tomato tin) and the chipotle paste. Bring to a simmer, then cover and cook for 10 minutes until the sauce has thickened.

4. Use the back of a spoon or a ladle to make four wells in the sauce, then crack an egg into each. Cover with a lid and cook gently for 3–4 minutes until the whites are set and yolks are still runny.

5. Crumble the feta over the eggs and dust with a pinch of ground cumin. Scatter over the coriander and dot some of the pickled onions over the top. Serve with warm buttered toast.