Mexican Chilli Bean Bake with Eggs

Ingredients

• 12 Mission Extra Soft Original Tortillas, warmed in a dry frypan or on a grill

• 1 tbsp oil

• 1 onion, chopped

• 1 clove garlic, finely chopped

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp ground paprika

• 2 x 420g cans red kidney beans, drained and well rinsed

• 400g can chopped tomatoes

• ½ cup tomato sugo

• 2 tbsp sweet chilli sauce

• Freshly ground pepper & salt, to taste

• 4 eggs

• ½ cup grated tasty cheese

•  

  To Serve:

• 1 avocado, peeled and sliced

• Fresh coriander leaves

• Sour cream (optional)

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Instructions

• Step 1

  Heat oil in a non-stick fry-pan and cook onion and garlic for 2-3 minutes or until soft. Add the spices, beans, canned tomatoes, sugo and sweet chilli sauce and cook for 5 minutes. Season with freshly ground pepper and salt to taste, then remove from heat.

• Step 2

  Transfer beans into a 24cm round (1 Litre) ovenproof baking dish. Using the back of a spoon form 4 indentations in the bean mixture and crack an egg into each indentation. Sprinkle grated cheese over the top of the eggs and beans. Cover with foil and bake in a preheated oven of 180˚C for 15-20 minutes or until eggs are almost cooked. Remove foil and bake for a further 5-10 mins until the cheese is golden.

• Step 3

  To serve; arrange sliced avocado on top and sprinkle with coriander. Serve with warm toasted Mission Extra Soft Original Tortillas and sour cream if desired.