Baked spicy Mexican eggs

4 servings Prep: 20 mins, Cooking: 30 mins
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Gordon Ramsay's recipe from his new book, Ultimate Home Cooking.

By Food24 October 08 2013
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Ingredients (12)

olive oil — for frying and greasing
1 red onion — peeled and diced
1 green chilli
2 garlic — cloves, peeled and finely sliced
1 tsp cumin — seeds
400 g tomatoes — chopped
400 g black beans — cooked, drianed and rinsed
4-6 tortillas — corn, halved
50 g cheddar cheese — finely grated
2 dried chilli flakes — pinch or to taste
fresh coriander — small handful, finely chopped
sea salt and freshly ground black pepper
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Method:

Preheat the oven to 180ºC, 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 sauté until
tender and dark golden, about 6 minutes.

Add the cumin and cook until aromatic. Stir in the tomatoes and gently simmer for 5 minutes. Add the beans, heat through for
2 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 6 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 8–10 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 3 – 4 minutes.

Scatter with the coriander before serving.
 
Recipe extracted fromGordon Ramsay’s Ultimate Home Cooking by Gordon Ramsay.

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