Prepare the filling base: Heat the olive oil in a large non-stick frying pan over a medium heat. Add the diced red onion and bell pepper, and cook for 3-4 minutes, stirring occasionally, until the onion turns translucent and the pepper softens slightly. You’ll notice a sweet, savoury aroma beginning to fill the kitchen.

Add the garlic and spices: Stir in the minced garlic, ground cumin and smoked paprika. Cook for another 30 seconds, just until the garlic becomes fragrant — be careful not to let it burn, as it will turn bitter. The spices will release a warm, smoky scent.

Warm the chicken: Add the shredded chicken to the pan and stir everything together. Cook for 2-3 minutes, until the chicken is heated through and coated in the spiced vegetables. The chicken should look moist and glistening, with no cold spots remaining.

Scramble the eggs: Crack the eggs into a small bowl and whisk them lightly with a fork until the yolks and whites are just combined. Pour the eggs into the pan with the chicken mixture. Let them sit undisturbed for about 20 seconds, then begin stirring gently with a spatula. Continue cooking for 1-2 minutes, until the eggs are softly set and still slightly creamy — they should look fluffy and pale yellow, not dry or brown.

Finish with cheese and coriander: Remove the pan from the heat. Sprinkle the grated cheddar and chopped coriander over the top, and stir once or twice to let the cheese melt into the warm eggs. The cheese should be softened and slightly stretchy.

Warm the tortillas: While the filling rests, warm the tortillas. You can do this in a dry frying pan over a medium-high heat for about 30 seconds per side, until they become pliable and develop a few light brown spots. Alternatively, wrap them in a clean tea towel and microwave for 20-30 seconds.

Assemble the tacos: Divide the egg and chicken mixture evenly among the four tortillas. Add any optional toppings you like — a few slices of avocado, a squeeze of lime, or a spoonful of Greek yoghurt work beautifully. Serve immediately, while the filling is still warm and the tortillas are soft.