Salsa Baked Eggs with Beans & Crispy Tortillas

Ingredients

• 1 tablespoon Olive Oil
• 1 Red Onion, finely chopped
• 1 Red Pepper, diced
• 2 Garlic Cloves, finely chopped
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Chilli Flakes
• 400g Canned Chopped Tomatoes
• 400g Canned Black Beans, drained and rinsed
• 150g Tomato Salsa
• 4 Large Eggs
• 4 Small Corn Tortillas
• 1 tablespoon Vegetable Oil
• 1 Avocado, diced
• 50g Feta, crumbled
• 15g Fresh Coriander, roughly chopped
• 1 Lime
• Sea Salt, to taste
• Black Pepper, to taste

Instructions

1. Preheat the oven to 200°C.
2. Heat the olive oil in a large ovenproof frying pan over medium heat.
3. Add the red onion and pepper and cook for 5–6 minutes until softened.
4. Add the garlic, cumin, smoked paprika, and chilli flakes and cook for 1 minute until fragrant.
5. Stir in the chopped tomatoes, black beans, and salsa and season with salt and black pepper.
6. Simmer for 6–8 minutes until the sauce has thickened slightly.
7. Make four shallow wells in the bean mixture and crack an egg into each one.
8. Transfer the pan to the oven and bake for 8–10 minutes until the egg whites are set but the yolks remain soft.
9. Meanwhile, cut the corn tortillas into rough triangles and toss them with the vegetable oil and a small pinch of salt.
10. Spread the tortilla pieces over a baking tray and bake for 6–8 minutes until golden and crisp, turning once if necessary.
11. Remove the skillet from the oven and scatter over the diced avocado, crumbled feta, and fresh coriander.
12. Squeeze over half of the lime and season with additional black pepper if desired.
13. Serve the baked eggs straight from the skillet with the crispy tortilla pieces and remaining lime cut into wedges.

instructions_source: editorial-classic