✤1 tbsp olive oil
✤1 red onion, peeled & diced (~194g)
✤1 large jalapeño, sliced (~55g)
✤2 cloves garlic, peeled & finely sliced
✤1 tsp cumin
✤ salt & pepper, to taste
✤1- 14oz can diced tomatoes
✤1- 15oz can black beans, drained & rinsed
✤6-7 corn tortillas, halved
✤6 eggs
✤2 oz cheddar cheese, finely grated
✤2 pinches chili flakes, or to taste
✤ Cilantro for optional garnish
❖Preheat oven to 350°F (177°C).
❖In a large skillet over medium heat, add the oil. Add the onion, jalapeño & garlic with a pinch of salt & pepper and sauté until tender and dark golden, about 6 min. Add the cumin and cook until aromatic.
❖Stir in the tomatoes and gently simmer 5 min. Add the beans, heat through for 2 min, then set mixture aside.
❖Grease a baking dish with a little oil and sprinkle some salt in the bottom. Line the dish with the tortillas, overlapping them and raising them up the edges.
❖Pour in the tomato mix, then make 6 little wells in it. Break an egg into a cup, then pour it into a well so that the yolk sits neatly in the middle. Repeat with remaining eggs. Sprinkle the cheese & chili flakes over the top, and season with salt & pepper.
❖Bake for 11-14 min, or until egg whites are cooked, yolks are set the way you like, and cheese melted and golden. Garnish with cilantro as desired.
