Baked Spicy Mexican Eggs

1 red onion, peeled and diced

1 wide green chilli, sliced (such as jalapeno, or ordinary green chilli if unavailable)

2 garlic cloves, peeled and finely sliced

1tsp cumin seeds

1 x 400g tin chopped tomatoes

1 x 400g tin cooked black beans, drained and rinsed

4-6 corn tortillas, halved

6 free-range eggs

50g Cheddar cheese, finely grated

2 pinches of chilli flakes, or to taste

Small handful of coriander, finely chopped

Sea salt and freshly ground black pepper

Preheat the oven to 180C/Gas 4, and heat the grill as well if you have an oven grill function.

Place a frying pan over a medium heat and add a glug of olive oil.

Add the onion, chilli and garlic with a pinch of salt and pepper and saute until tender and dark golden, about six minutes.

Add the cumin and cook until aromatic.

Stir in the tomatoes and gently simmer for five minutes. Add the beans, heat through for two minutes, then set aside.

Grease a baking dish with a little oil and sprinkle some seasoning in the bottom of it.

Line the dish with the tortillas, overlapping them and raising them slightly above the edge of the dish.

Pour in the tomato mixture, then make six 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 the remaining eggs.

Sprinkle over the cheese and chilli flakes and season with salt and pepper.

Place the dish on a shelf two-thirds of the way up the oven so that the grill (if on) can colour the cheese.

Bake for eight to 10 minutes, or until the egg whites are cooked through, the yolks runny and the cheese melted and golden.

If you don’t have an oven grill, bake for a further three to four minutes.

Scatter with the coriander before serving.