Baked Heuvos Rancheros on Tortilla

For the pico de gallo

Mix all of the ingredients for the pico de gallo together in a bowl, season with salt and pepper to taste and set aside.

For the black beans

Gently heat the black beans in their own liquid in a saucepan, then stir through the paprika and chilli flakes. Set aside and keep warm.

For the tortillas

Heat a large saucepan over a medium heat and drizzle some olive oil into the pan.

Place one tortilla in the pan and using a quarter of the grated cheese, create a ring of cheese around the outside of the tortilla.

Crack two of the eggs into the centre of the ring of cheese.

Cover the pan with a lid and cook gently for 3-4 minutes, until the eggs begin to set and the cheese begins to melt.

Using a spatula, flip the tortilla and egg. Cook for 1-2 minutes for a runny yolk and 3-4 minutes for a hard yolk.

Using a spatula, remove the tortilla from the pan and place on a plate egg side up.

Wipe the pan clean with kitchen paper and repeat the process for the remaining tortillas.

Serve the eggs on tortilla topped with the black beans, pico de gallo and sliced avocado.