Ingredients
- soft corn tortillas 5 small
- sunflower oil 2 tbsp
- plum tomatoes 2
- onion 1 large, sliced thickly
- garlic 3 cloves, unpeeled
- coriander a small bunch, keeping a handful of chopped leaves for serving
- roasted peppers from a jar 300g
- SunBlush tomatoes 100g
- sliced red jalapeños from a jar 4 tbsp
- limes 2, juiced
- black beans 400g tin, drained and rinsed
- eggs 4
- spring onion 1, sliced
- feta 50g, crumbled
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Brush the tortillas on both sides with the sunflower oil, then use scissors to cut them into wedges. Spread on several baking trays and sprinkle with sea salt. Bake for 10-15 minutes until crisp and golden.
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Step 2
Put the tomatoes, sliced onion and garlic into an approximately 25 x 35cm oven tray or tin, drizzle over any remaining oil and roast for 15 minutes.
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Step 3
Put the coriander, roasted peppers, SunBlush tomatoes, jalapeño slices and lime juice into a food processor. Add the roasted onion and tomatoes, then peel the garlic cloves and add them too. Add in 1/3 of the black beans and pulse together to make a just-smooth salsa. Season well. Stir through the remaining beans.
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Step 4
Tip the salsa back into the tin, scatter over the crunchy tortillas and use tongs to lightly toss a few times but don’t mix too thoroughly. Make 4 indentations in the mixture and crack in the eggs. Bake for 12-15 minutes until the eggs are cooked to your liking. Remove the tin from the oven and scatter over the sliced spring onion, chopped coriander and feta.
Nutritional Information
- Kcals 491
- Fat 17.2g
- Saturates 4.3g
- Carbs 55.8g
- Sugars 17.7g
- Fibre 10.9g
- Protein 22.9g
- Salt 2.1g
