Stir in the salsa, reduce the heat and simmer for 5 minutes or until slightly thickened, stirring occasionally. With the back of a spoon, make 4 evenly-spaced indentions in the salsa mixture. Gently crack an egg into each indention. Drizzle the hot sauce over the eggs, if you like. Cover and reduce heat to low. Cook for 8-9 minutes or until egg whites and yolks are firm, not runny.
Sprinkle with the cheese and coriander and serve from the pan with the houmous or heated refried beans and the tortilla chips.
