Mexican baked eggs in tortilla baskets

1 Preheat oven to 160°C. Lightly spray four 1½-cup capacity (5–6cm deep) ovenproof dishes with oil. Gently ease a tortilla into each dish to form a basket.

2 Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add onion, garlic, chilli and capsicum and cook, stirring, for 4–5 minutes or until softened. Add cumin and cook, stirring, for 1 minute or until fragrant. Add tomatoes and beans, stirring to combine. Cover and bring to the boil, then reduce heat to low and simmer, uncovered, for 8–10 minutes or until thickened. Add coriander, stirring to combine.

3 Spoon tomato mixture into tortilla baskets. Make a small indentation, then crack an egg into each basket. Bake for 20–25 minutes or until eggs are almost set. Top with avocado, season with freshly ground black pepper and serve garnished with extra coriander leaves and lime wedges on the side.