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This is great as a bit of an alternative to a fried breakfast or brunch. It's packed with flavour and needs just a tiny drizzle of olive oil to get everything going. the rest is fat free and packed full of proteins. We've also added wholewheat tortillas to dip, a healthy change from fried bread! :)
preheat the oven to 180ºC.
cut the tortillas into wedges and bake in the oven for 10 minutes, until crisp.
dice the onion, chilli and red pepper.
mince the garlic.
heat the oil in an ovenproof frying pan and throw in the onion, garlic and chilli to fry and soften the onions.
add the diced pepper, black eyed beans, cumin and paprika, then mix together.
coat the beans and veg in the tomato purée, then pour over the tinned tomatoes and veg stock.
simmer the mixture for 20 minutes and turn the oven up to 220ºC.
make 4 wells in the bean mixture.
crack an egg into each well and bake in the oven for 5 minutes.
serve the dish with the baked wholewheat tortillas and a scattering of fresh coriander.