Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
- 8 small corn tortillas
- 15 ml (1 tablespoon) olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, finely diced
- 1 398 ml (14 oz) can diced tomatoes
- 1 398 ml (14 oz) can black beans, rinsed and drained
- 15 ml (1 tablespoon) JG South American spice blend
- 4 eggs
- 125 ml (½ cup) shredded cheddar cheese
- 1 avocado, sliced
- 1 lime, cut into wedges
- 30 ml (2 tablespoons) fresh cilantro, coarsely chopped
- Salt, to taste
Preparation
- Preheat the oven to 190 °C (375 °F).
- In a large ovenproof skillet, heat the olive oil over medium heat. Add the onion and bell pepper, then cook for 4 to 5 minutes, until they begin to soften.
- Add the diced tomatoes, black beans, and South American spice blend. Stir and simmer for 5 to 7 minutes, until the mixture thickens slightly. Season with salt to taste.
- Using a spoon, make 4 small wells in the mixture. Crack an egg into each one, then sprinkle the cheese around the eggs.
- Bake for 7 to 10 minutes, or until the whites are set and the yolks are still slightly runny, depending on your preferred doneness.
- Meanwhile, warm the tortillas for a few seconds on each side in a dry skillet.
- Top the eggs with avocado and a little cilantro. Serve directly from the skillet with the warm tortillas and lime wedges.
