- 1 onion, halved
- 1 red bell pepper, chopped and deseeded
- ½ green chile, sliced (keep the seeds if you like it hot)
- 1 clove garlic, crushed
- 1 tablespoon vegetable or sunflower oil
- 1 small bunch of fresh cilantro
- 1 teaspoon ground cumin
- One 14 ½-ounce can chopped tomatoes
- 1 teaspoon chipotle paste*
- One 14 ½-ounce can pinto beans, drained
- 2 large eggs
- Salt and pepper
- Soft flour tortillas, to serve (optional)
Heat a medium ovenproof frying pan over low heat, and then add the oil. After 30 seconds, add the vegetables and stir well.
Cook the vegetables gently for 10 minutes, or until softened.
While the vegetables soften, finely chop the cilantro stalks. Stir the stalks and the cumin into the pan, then cook for another 3 minutes, until it smells fragrant. Stir the tomatoes, chipotle paste, and pinto beans into the pan, then simmer for 5 minutes, or until the tomato juices have thickened a little. Season with salt and pepper. Preheat the broiler.
Crack an egg into a small cup. Use a spoon to make 2 hollows in the beans, then slide the egg into one of them. Repeat with the second egg.
Cover the pan with a lid, then cook gently for 5 minutes, until the eggs are cooked underneath, but still a little wobbly on the top. To finish cooking the tops of the eggs, put the pan under the broiler for 1-2 minutes, depending on how you like them.
To serve the dish, roughly chop the cilantro leaves and sprinkle them over the pan. Serve with warmed flour tortillas**.