Peel and finely chop the onions and garlic, then trim and finely slice the celery. Deseed and finely chop the peppers and chillies. Pick the coriander leaves, then finely chop the stalks.
Drizzle a lug of olive oil in a large saucepan and place over a medium-low heat. Add two-thirds of the chopped onion, garlic, celery, coriander stalks and peppers to the pan, then pick in the thyme leaves.
Add half of the chilli and gently sauté the veggies for 15 minutes, or until softened but not coloured.
Tip in both tins of black beans with their liquid, followed by the bay leaves and 400ml of boiling water. Turn up the heat and bring to the boil.
Season, reduce the heat to low and simmer, uncovered, for 30 minutes, or until thickened and creamy. If it reduces too much, add a splash more water.
Next, crack the eggs directly into the soup and reduce the heat slightly. Leave the eggs to poach in the soup for 5 minutes, or until the whites are cooked but the yolk is still a bit runny.
While they’re poaching, make a salsa. Finely chop the coriander leaves and add to a bowl with the remaining chopped onion, the red wine vinegar and a few tablespoons of extra virgin olive oil. Mix well.
When you’re ready to serve the soup, warm your tortillas directly over an open flame or on a hot griddle pan.
Serve them alongside the black bean soup and salsa, and finish each bowl with a drizzle of the chilli coriander oil.