Ingredients

3 flour tortillas (20cm/8″ rounds)

3 eggs

1 1/2 tbsp olive oil

2 garlic cloves, minced

1 small onion (red, brown, white, or yellow), halved and sliced

1 cup red capsicum (bell peppers), roughly diced

1/4 cup coriander/cilantro (leaves and stems roughly chopped, loosely packed)

400 g / 14 oz crushed tinned tomato

3/4 cup canned black beans, drained

1/2 tsp paprika powder

1/2 tsp cumin powder

1/2 – 3/4 tsp salt

Black pepper, to taste

Diced avocado, for garnish

Sour cream, for garnish

Grated cheese, for garnish

Instructions

Step 1: Heat a fry pan over high heat. Place one tortilla in the pan and cook for 30 seconds until charred, then flip and cook the other side for 30 seconds.

Step 2: Remove the tortilla and press it into a bowl or casserole dish to shape it like a bowl. Let it cool to hold its form. Repeat with remaining tortillas.

Step 3: Heat olive oil in the fry pan over high heat. Add minced garlic and sliced onion, sauté for 2 minutes until translucent.

Step 4: Add diced capsicum and cook for 2 minutes until starting to char.

Step 5: Stir in crushed tomatoes, black beans, paprika, cumin, salt, and pepper. Reserve some coriander leaves for garnish. Bring mixture to a simmer and cook for 1 minute to thicken, then reduce heat to medium.

Step 6: Use a spoon to make three indents in the tomato filling. Crack an egg into each indent.

Step 7: Cover with a lid and cook for about 3 minutes or until eggs reach your preferred doneness. Check at 2 minutes, then peek every 30 seconds to avoid overcooking, as eggs continue to cook after removing from heat.

Step 8: Remove the pan from heat. Divide the tomato filling and eggs evenly into each tortilla bowl.

Step 9: Garnish with the reserved coriander leaves, diced avocado, sour cream, and grated cheese. Serve immediately.

Tips & Variations

For a gluten-free option, use corn tortillas instead of flour tortillas.

Add a splash of hot sauce or chopped jalapeños to the tomato filling for extra heat.

Substitute black beans with pinto beans or refried beans for a different texture.

Use fresh tomatoes instead of canned for a lighter sauce, cooking them down longer to thicken.

Storage

Store leftover tomato filling and eggs separately from the tortilla bowls in airtight containers in the refrigerator for up to 2 days. Reheat the filling gently on the stove or in the microwave. For best texture, crisp the tortilla bowls briefly in a dry pan or oven before assembling again. Cook fresh eggs each time for optimal taste and texture.

FAQs

Can I prepare the tortilla bowls ahead of time?

Yes, you can prepare the tortilla bowls a few hours in advance. Store them in an airtight container at room temperature to keep them crisp until ready to use.

What if I don’t have a lid that fits my frying pan?

Any lid or a large saucepan lid that covers the pan partially will help cook the eggs evenly. If needed, cover loosely with foil or a large plate to trap heat.