• 2 small tortillas
• 2 eggs
• 2 chorizo sausages
• 1 teaspoon (5 ml) cumin
• 1 teaspoon (5 ml) coriander
• 1 teaspoon (5 ml) Mexican chili powder
• 2 green onions, chopped
• ½ cup (120 ml) cooked black beans
• salt & pepper
• olive oil
• 1 medium avocado, sliced
• 2 tablespoons (30 ml) fresh cilantro, chopped
• 1 lime, cut in wedges
• ½ cup (120 ml) queso fresco, crumbled
• (feta, optional)
• salsa
• 2 - 6½ inch cast iron skillets
  

Preheat the oven 400°F/204.4°C.

Remove sausages from the casing and brown in a pan. Add in the cumin, coriander and chili powder. Add green onions and sauté until soft. Add 1 of the diced tomato and continue cooking for another 2 minutes. Stir in the black beans. Salt and pepper to taste.

Brush each cast iron skillet with olive oil including the sides. Place a tortilla in each skillet and divide the mixture between the two. Make a little well in the centre of each pan and break an egg into it.

Bake in the oven on the bottom rack until the egg whites have set and the yolks are done to desired state, about 15-20 minutes.

Remove from the oven. Garnish top with the remaining fresh tomato, crumbled cheese and fresh cilantro.

Serve with a dollop of salsa, avocado slices and lime wedges on the side.

The cast iron skillet provides a rustic oven-to-table serving dish.