Chipotle bean chilli with baked eggs

Instructions

1 Preheat oven to 190°C.

2 Cut the tortillas into triangles and place on an oven tray.

3 Heat oil in a large oven-proof skillet on a stovetop over medium heat. Add onion and garlic and fry until translucent. Add chipotle paste, beans, tomatoes, oregano, spinach and cabbage. Season with black pepper and stir until spinach is wilted and tomatoes are starting to reduce. About 5-7 minutes.

4 Make 4 wells in the bean mix and crack 1 egg into each. Sprinkle grated cheese over the top and place pan in oven, along with the tray of tortillas. Bake for 3-4 minutes.

5 Remove from oven and serve with yoghurt, coriander and spring onions, with tortillas on the side.