Mexican eggs

1 Heat 1 tablespoon olive oil in a large, deep-frying pan with lid over medium-high heat. Add capsicum and beef and cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add paprika and cook, stirring, for 1 minute.

2 Add beans, tomatoes and ¹⁄³ cup water and bring to the boil. Reduce heat to medium and simmer for 5–7 minutes or until sauce reduces slightly. Reserving a few leaves for garnish, stir in spinach, then cook for 1 minute or until just wilted.

3 Using the back of a spoon, make four indents into tomato mixture. Crack eggs into indents, then cover pan and simmer for 5 minutes or until whites are set and yolk is cooked as desired. Scatter with reserved spinach, then serve eggs with tortillas.