Baked spicy Mexican eggs
Prep time: 5 mins
Cooking time: 30 mins
Ingredients olive oil, for frying and greasing 1 red onion, diced 1 jalapeño chilli (or ordinary green chilli, if more spice is preferred), sliced 2 garlic cloves, finely sliced 1 tsp cumin seeds 400g tin chopped tomatoes 400g tin cooked black beans, drained and rinsed 4-6 corn tortillas, halved 6 free-range eggs 50g Cheddar cheese, finely grated 2 pinches chilli flakes, or to taste handful coriander, finely chopped
Method 1. Preheat oven and grill to 180°C, or just oven if you don’t have an oven-grill function. 2. Warm olive oil in a pan over a medium heat. Sauté onion, chilli and garlic with a pinch of salt and pepper until tender and golden, about six minutes. Add cumin and cook until aromatic. Stir in tomatoes and gently simmer for five minutes. Add beans, heat through for two minutes, then set aside. 3. Grease a baking dish with a little oil. Line dish with tortillas, overlapping them and raising them slightly above edge of dish. Pour in tomato mixture, then make six little wells in it. 4. Break an egg into a cup and pour it into a well so yolk sits neatly in middle. Repeat with remaining eggs. Sprinkle over cheese and chilli flakes and season with salt and pepper. 5. Place dish on a shelf two-thirds of the way up oven so grill can colour cheese. Bake for 10 minutes, or until egg whites are cooked through, yolks are runny and cheese is melted and golden. If you don’t have an oven grill, bake for a further three to four minutes. Scatter with coriander before serving.