Nathan Outlaw served up tasty fried egg tostada with pumpkin ketchup, pickled chillies, refried beans, coriander and lime soured cream on Saturday Kitchen.

The ingredients For the pickled chillies are: 70ml cider, 70ml cider vinegar, 75g caster sugar, 2 red chilies, sliced with seeds in, 1 red onion, finely sliced and 1 tsp sea salt.

For the pumpkin ketchup: 500g pumpkin or squash, 1 white onion, chopped, 1 garlic clove, chopped, 150g soft dark brown sugar, ½ tsp hot chilli powder, ½ tsp ground cumin, ½ tsp ground coriander, 1 tsp paprika, 1 tsp dried oregano, 125ml cider vinegar and 1 red bell pepper, seeds removed, chopped.

For the lime and coriander soured cream: 250ml soured cream, 1 lime, zest and juice and 50g chopped fresh coriander.

For the refried beans: 400g tin kidney beans, sieved (reserve the liquid from the can), 1 tbsp vegetable oil, 1 red onion, finely chopped, 4 garlic cloves, finely chopped, 1 green chilli, chopped, 1 tsp ground cumin, 1 tsp fresh oregano and ½ tsp smoked paprika.

To serve: 4 blue corn tortillas, 4 free-range eggs, 1 avocado, peeled and thinly sliced and 2 tbsp fresh coriander, chopped.

See recipes by Nathan in his book titled: Everyday Seafood available from Amazon now.