24 soft corn tortillas
3 cups (750 mL) chunky salsa
1 - 540 mL can black beans, drained and rinsed
3 cups (750 mL) Tex-Mex style shredded cheese blend
6 large eggs
¼ cup (50 mL) chopped cilantro
2 green onions, sliced
2 avocados, cubed
Preheat the oven to 400°F (205°C). Grease a 9x13 inch (22x33 cm) baking dish.
Layer 8 tortillas on the bottom of the baking dish and spread one cup of salsa on top.
Sprinkle half the black beans evenly overtop the salsa layer and 1/3 of the cheese.
Repeat a second layer using 8 tortillas, 1 cup of salsa, remaining beans and 1/3 of the cheese.
Repeat a third layer using 8 tortillas, 1 cup of salsa and remaining cheese.
Using the back of a wooden spoon, create 6 shallow wells and crack one egg into each well.
Bake for 25 – 30 minutes or until eggs are cooked through. Allow to cool for 5 minutes. Top with cilantro, green onions, and avocado and serve.
Makes 6 servings.