Put the tomatoes, sugar and Tabasco in the frying pan and bubble for 10 mins – season and taste to check the spiciness, adding a splash more Tabasco, if you like. Make 2 spaces in the pan and crack in the eggs, then scatter over the chilli, if using.

Cook for a further 3-5 mins until the whites of the eggs are cooked and the yolks are still runny (or to your liking).

2)Meanwhile, butter the cornbread and place, butter-side down, on the hot griddle pan.

Cook for 2-3 mins each side until dark griddle lines appear.

Top the cornbread with the avocado and the eggs, then spoon around the tomatoes, scatter with coriander and serve.