This stylish take on a classic Mexican recipe is perfect for weeknight dining.


  • 4 flour tortillas
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 200g dried chorizo, chopped
  • 400g can cannellini beans, rinsed, drained
  • 1 long green chilli, seeds removed, chopped, plus extra to serve
  • 1 yellow capsicum, chopped
  • 400g can chopped tomatoes
  • 4 eggs
  • Sour cream, to serve


  1. Preheat oven to 200°C. Grease 4 x 250ml ramekins and carefully line with tortillas.
  2. Heat oil in a frypan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add chorizo and cook for 2-3 minutes until starting to crisp. Add the beans, chilli and capsicum, season and cook for 2 minutes. Add the tomatoes and cook for 3-4 minutes until mixture is slightly reduced. Divide mixture among tortilla cups, making small wells in the centre of each.
  3. Break eggs into wells, then bake for 20 minutes or until eggs are just set. Serve with extra chilli and sour cream on the side.