Fry the onion and carrots in the oil until glossy. Add the tomatoes and beans to the mixture and heat until warmed through. Season with salt and pepper, fresh chillies and herbs to taste. One by one, crack the eggs into a bowl and slowly slide these into the sauce. Cover and allow to simmer slowly until the eggs are cooked.Serve with avocado, sour cream and tortillas or tortilla chips.TIP This dish can also be prepared in smaller individual pans.Text and image: Home magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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