Mexican Baked Eggs

- 1 tbsp Tomato purée
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1 Lime
- 1 tsp Smoked paprika
- 1 tsp Garlic granules
- pinch Ground cumin
- 400g / 14.11oz Chopped tomatoes
- 2x230g / 2x8.11oz drained and rinsed Black beans
- 4 large Tortilla wraps
- 150g / 5.29oz grated Cheddar
- 150ml / 5.07fl oz Sour cream
- 6 Eggs
- pinch freshly ground Black pepper
- 1 sliced Avocado

1. Preheat the oven to 220°C (425°F).
2. Mix 1 tbsp Tomato purée and 100ml / 3.38fl oz cold water to a runny paste.
3. Add 1 tsp Dried basil, 1 tsp Dried oregano, juice of 1 Lime, 1 tsp Smoked paprika, 1 tsp Garlic granules, a pinch of Ground cumin, a good grinding of Black pepper, and 400g / 14.11oz Chopped tomatoes. Mix well.
4. Mash 2x230g / 2x8.11oz drained and rinsed Black beans into a purée.
5. Spread 2 tbsp Tomato mixture across the base of an ovenproof dish.
6. Place 2 large Tortilla wraps in the dish to cover the tomato sauce.
7. Spread the Black bean purée evenly over the wraps.
8. Cover with half of the remaining Tomato mixture and 150g / 5.29oz grated Cheddar.
9. Top with the remaining 2 large Tortilla wraps.
10. Dollop the remaining Tomato mixture and 150ml / 5.07fl oz Sour cream sporadically over the top. Gently ripple the Sour cream into the Tomato mixture.
11. Make 6 wells in the sauce and crack 1 Egg into each well.
12. Sprinkle with a pinch of freshly ground Black pepper.
13. Bake for 15 minutes, or until the egg white has set.
14. Serve with more Sour cream on the side and slices of 1 sliced Avocado.