Huevos Rancheros with Tostadas and Tomato Salsa

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Heat a drizzle of oil in a medium, oven-proof fry-pan on mediumhigh heat. Cook shallot, garlic and courgette for 2-3 minutes, stirring regularly, until softened.
3. Add Mexican spice mix and tomato paste and cook a further 1-2 minutes, until fragrant. Add beans, stock and salt, bring to a simmer and reduce heat to medium. Simmer for 2-3 minutes, until almost all liquid has evaporated. Remove from heat and season to taste with salt and pepper.
4. While sauce simmers, cut pitas in quarters, brush with a little oil and place on prepared tray. Place pitas on second highest rack of oven and bake for 6-7 minutes, until toasted.
5. Make 4 small indentations in the bean mix and crack an egg into each. Place pan on top rack of oven for 5-6 minutes, until egg whites are cooked but the yolks are still runny.
6. While eggs are cooking, prepare tomato salsa. Finely dice red onion; cut cucumber in half lengthways then remove seeds; dice cucumber, tomato and capsicum 2cm. Add all to a medium bowl and toss with vinegar and olive oil. Season to taste with salt and pepper.
7. top the huevos rancheros with dollops of sour cream and a sprinkle of tomato salsa and coriander. Divide between plates. Serve tostadas and extra tomato salsa on the side.