Baked Spicy Mexican Eggs

Heat oven to 180ºC (355ºF).

Add oil to a large frying pan and heat over medium heat. Add cumin and heat until aromatic (this doesn’t take very long). Add onions, chiles, and garlic; cook until onion is soft but not browned.

Add tomatoes. Bring to a boil then reduce heat and simmer for 5 minutes, stirring to heat through. Add black beans, stir through and simmer for 2 minutes.

Meanwhile, lightly grease two bowls and place a tortilla wrap into each making sure there is some overlap at the top of the bowl. Spoon tomato and bean mixture into the bowls and make a little well in the middle of each one. Crack an egg into each well and then scatter over cheese, coriander and chili flakes.

Bake for 8–10 minutes until cheese is melted and egg whites cooked. Pop under the broiler for another 2 minutes to make the cheese golden and set the yolks a bit.

Serve and enjoy!