Start with the pico de gallo. Halve the tomatoes, scoop out the seeds and pulp, then dice. Add to a bowl with the red onion, jalapeño, coriander and lime juice. Season well with salt and pepper, mix, and refrigerate while everything else cooks.

Add the diced potatoes to a bowl with olive oil, onion powder, garlic powder, smoked paprika, oregano, salt and pepper. Toss well until evenly coated.

Transfer the potatoes to the air fryer basket in a single layer. Air fry at 200°C (390°F) for 15 minutes, shaking halfway through.

Add the diced red onion and capsicum to the basket and continue cooking for a further 8-10 minutes until the vegetables are softened and the potatoes are golden and crisp around the edges.

Transfer the potato mixture to a large bowl and fold through the drained black beans while still hot so the residual heat warms them through.

Cook the sausages in a large pan over medium heat for 8-10 minutes, turning occasionally, until cooked through, golden, and reaching an internal temperature of 74°C (165°F). Rest for 2 minutes, then slice on a diagonal.

Whisk together the whole eggs and egg whites with salt and pepper until fully combined.

Place a non-stick pan over low heat and melt the butter. Add the eggs and cook slowly, gently folding with a spatula as they begin to set. Remove from the heat while still slightly soft and glossy.

Divide the potato and vegetable mixture evenly between 5 containers. Top with sliced sausages and scrambled eggs, then finish with a generous spoonful of pico de gallo and fresh coriander. Store hot sauce separately.