400 g tin black beans, drained
6 corn tortilla
6 small eggs
50 g cheddar cheese, grated
3 plum tomatoes, seeded and diced
4 spring onions, finely sliced
1 green chilli, seeded and chopped
handful coriander, chopped
a dash of Tabasco chipotle sauce, plus extra to serve
- Mix the salsa ingredients together. Toss the beans with a few spoonfuls of the salsa and season (keep the rest for later).
- Heat the oven to 200C/fan. Trim 2cm off the tortilla to make a smaller round, and brush them with some oil on both sides. Microwave for 10 seconds to soften (or heat in a frying pan), then press the tortillas into 6 ramekins or a muffin tin. Bake for 8 minutes, or until crisp and dry, then remove.
- Spoon the beans and salsa into the tortilla cups. Crack an egg over each, put into a baking dish and cover with foil. Bake for 10 minutes, or until the egg has cooked a bit, then remove the foil, sprinkle the cheese over and cook for another 6 minutes or until the egg whites have set.
- Serve with Tabasco to sprinkle over.