To make the salsa, put the peppers, chili, zucchini, garlic infused oil and passata into a bowl. Season with salt and pepper and mix well.
Heat the oil in a medium lidded frying pan over a medium heat and add a quarter of the salsa.
Stir to warm through, then make a hole in the middle of the salsa.
Place the lactose free butter in the clear area in the middle of the pan, then break 2 eggs into this space.
Put the lid on the pan and cook for 3-4 minutes. The dish is ready when the eggs are cooked into the salsa and the whites are firm.
Slide the eggs and salsa onto a large plate and keep warm as you repeat this process three more times.
To serve, sprinkle each dish with coriander leaves and serve the warm gluten free tortillas.