• 3 flour tortillas (20cm/8″ rounds)
  • 3 eggs
  • 1½ tbsp olive oil
  • 2 garlic cloves, minced
  • 1 small onion (red, brown, white, yellow), halved and sliced
  • 1 cup red capsicum (bell peppers), roughly diced
  • ¼ cup coriander/cilantro (leaves and stems roughly chopped) (loosely packed)
  • 400g/14oz crushed tinned tomato
  • ¾ cup canned black beans, drained
  • ½ tsp paprika powder
  • ½ tsp cumin powder
  • ½ – ¾ tsp salt
  • Black pepper
Garnishes (optional)
  • Diced avocado
  • Sour cream
  • Grated cheese
Tortilla bowls
  1. Heat a fry pan over high heat. Use a fry pan with a lid or use the lid of a larger pot (it doesn’t matter if it doesn’t fit snugly).
  2. Place tortilla in fry pan and cook for 30 seconds until charred. Flip and cook the other side for 30 seconds.
  3. Remove from fry pan and place into a bowl or casserole dish to form a bowl shape. As the tortilla cools, it will hold its shape in a bowl form.
  4. Repeat with remaining tortillas.
Tomato Filling
  1. Heat oil in fry pan over high heat.
  2. Add garlic and onion and sauté for 2 minutes until starting to become translucent.
  3. Add capsicum (bell pepper) and cook for 2 minutes until starting to char.
  4. Add remaining Tomato Filling ingredients, reserving some coriander leave for garnish. Bring to simmer and cook for 1 minute to thicken, then turn heat down to medium.
Cook eggs
  1. Use a spoon to make 3 indents in the Tomato Filling.
  2. Crack eggs into indents.
  3. Cover with lid and cook for 3 minutes or to your liking. Check it at 2 minutes, then take a quick peek every 30 seconds thereafter. It can go from under to overcooked in a flash! Note that the eggs will continue to cook slightly after taking it off the heat.
  4. Remove fry pan from heat.
  1. Divide Tomato Filling between each Tortilla Bowl, topped with an egg.
  2. Top with remaining coriander leaves and garnish of choice. Serve immediately.