Tex-Mex tortilla baked egg cups
- Preparation and cooking time
- Total time
- Easy
- serves 6
Ingredients
- 400g tin black beans, drained
- 6 corn tortillas
- vegetable oil
- 6 small eggs
- 50g red Leicester cheese, grated
- 3 plum tomatoes, seeded and diced
- 4 spring onions, finely sliced
- 1 green chilli, seeded and chopped
- a handful coriander, chopped
- a dash chipotle Tabasco, plus extra to serve
Method
- STEP 1
Step 1
Mix the salsa ingredients together. Toss the beans with a few spoonfuls of the salsa and season (keep the rest for later).
- STEP 2
Step 2
Heat the oven to 200C/fan 180C/gas 6. 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.
- STEP 3
Step 3
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.
- STEP 4
Step 4
Serve with Tabasco to sprinkle over.