Finely chop the red onion and garlic cloves. Halve the cherry tomatoes and roughly chop the jarred jalapeños.
Get a non-stick frying pan over a medium to high heat. Drizzle in a generous glug of olive oil.
Scrape in the onion, along with a pinch of salt. Fry, stirring, for around 3 minutes until the onion has started to soften then add the garlic. Cook stirring for 30 seconds then chuck in the tomatoes and most of the jarred jalapeños, or chilli if using. Crank up the heat, fry the salsa for around 2 minutes until the tomatoes have begun to burst then tip into a bowl.
Squeeze the lime juice into the warm salsa, season with plenty of salt and black pepper to taste.
Put the pan back onto the heat. Drizzle in a little more oil, fry the eggs to your liking.
Divide the tortillas between four bowls. Top each with the fried salsa and an egg. Roughly chop the coriander, then crumble over the feta, coriander and remaining jalapeño or chilli. Naughty lunch treat.