Mexican baked eggs with tortillas

Ingredients

• 2 tablespoons of olive oil
• 1 finely chopped red onion
• ½ teaspoon of hot pepper
• 1 teaspoon of smoked paprika
• 2 tablespoons of ground cumin
• salt
• pepper
• 1 large bell pepper (300g), seeded and chopped
• 400 g of canned kidney beans, drained and rinsed
• 400 g of diced tomatoes
• 125 ml of water
• 4 eggs at room temperature
• 10 grams of cilantro leaves
• 1 avocado, sliced thinly
• Sour cream, lime wedges, and tortillas, for serving

Preheat the oven to 180 °C. Heat the oil in a large non-stick pan over medium heat. Add the onion, chili pepper, smoked paprika, cumin, salt, and pepper, and cook for 4-5 minutes, until the onion is softened.

Add the pepper, beans, tomatoes, and water, and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens.

Divide the mixture evenly among four individual oven-safe dishes, each with a capacity of approximately 1 cup. Create a small well in the center of each dish and crack an egg into it.

Cook for 15 to 18 minutes, or until the eggs are cooked to your liking. Serve with cilantro, avocado, sour cream, lime, and tortillas.