Mexican Style Baked Eggs

Ingredients

• 4 corn tortillas, each cut into 8 triangles
• 1 tablespoon olive oil
• 1 red onion, sliced
• 2 garlic cloves, crushed
• 1 x 400g tin red kidney beans, drained and rinsed
• 1 x 400g tin chopped tomatoes
• 4 eggs
• 100g low-fat greek-style yoghurt
• 1 lime, 1⁄2 juiced, 1⁄2 cut into wedges
• 5g fresh coriander, leaves picked
• 1 small avocado, diced

Preparation

1. preheat the oven to 200°c. put the tortilla triangles on a large baking tray, spaced apart, and set aside. heat the oil in a large, ovenproof frying pan over a medium heat. fry the onion for 5 mins, then add the garlic and fry for 1 min. add the kidney beans and fry for 2 mins, then add the tomatoes and ½ tin of water.
2. bring to the boil, then reduce the heat and simmer for 10 mins. make 4 indents in the sauce and crack an egg into each one. cook for 5 mins until the eggs are starting to set. transfer the pan to the oven and put the tortillas on the shelf below. bake for 5-7 mins until the eggs are set and the tortillas are golden.
3. meanwhile, mix the yogurt with the lime juice. to serve, scatter the coriander and avocado over the eggs and serve with the crispy tortillas, lime wedges and yogurt.