Cooking oil spray, to grease
1 cup medium white rice
2 Tbsp extra virgin olive oil
1 red onion, thinly sliced
1 red capsicum, finely diced
35g sachet taco seasoning
810g can diced tomatoes
400g can black beans, drained, rinsed
1/4 cup coriander leaves, finely chopped, plus extra leaves, to garnish
Sea-salt flakes and freshly ground black pepper, to season
6 free-range eggs, at room temperature
1/2 avocado, diced
6 tortillas, warmed
Sour cream, to serve
Long green chillies, thinly sliced, to serve
Lime wedges, to serve
Preheat oven to 200 degrees celsius. Spray a 30 x 20cm ovenproof dish with cooking oil. Put rice and 6 cups water in a large saucepan over a high heat. Bring to the boil then reduce heat to medium and simmer for 12 minutes or until rice is tender. Drain well.
Meanwhile, heat oil in a large frying pan over a medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until soft. Stir in taco seasoning. Cook, stirring, for 1 minute. Add diced tomatoes and beans then cook, stirring occasionally, for 5 minutes or until sauce has thickened.
Spoon hot rice into base of prepared dish. Stir in chopped coriander, then season. Spoon hot tomato mixture on top, then use a large spoon to create 6 shallow indents in mixture. Carefully crack eggs into indents. Cover dish tightly with foil and bake for 30 minutes or until eggs are cooked to your liking. Top with avocado and extra coriander leaves. Serve with tortillas, sour cream, chilli and lime.