1. For the beef mince heat a pan with olive oil, cook the diced onion for 1 minute and add the beef mince. Cook for a further 4 mins until golden brown. Add the spices and strained kidney beans and cook for a further 5 mins on a medium heat.
At the last minute fold through the egg and take off the heat. Keep stirring the beef mixture so all the egg is evenly distributed and scrambled.
2. For the tomato salsa; combine all the ingredients and quarter the cherry tomatoes. Finish with a squeeze of lime juice and coriander sprigs.
3. Mango Salsa; grill the corn cob for 4 mins and slice the corn from the cob, mix with the diced mango, shredded radish and mint.
4. For the Jalapeño salsa; strain from the jar, chop and mix with diced peach.
For an alternative cut, try beef rump and marinate it in the same spices. BBQ and slice into strips once cooked for an alternative to mince and finish with a fried egg instead of scram-bled.