Screenshot from [Gordon Ramsay's Home Cooking S01 E10] from: http://www.tv3.co.nz/Spicy-Mexican-Egg/tabid/4574/articleID/98258/Default.aspx
Cut the onions and jalapenos and slice the garlic. Pour the olive oil into the pan and heat, then pour the prepared onions, peppers and garlic into the pan and stir fry for about 6 minutes until the ingredients in the pan are soft. Season with salt and black pepper.
Then add cumin seeds to the pan and stir fry to release the aroma. Pour the canned tomatoes and stew the ingredients in the pot for 5 minutes.
Pour the canned black beans out and rinse. Drain the water. Then pour in the pot and cook for 2 minutes with other ingredients. Turn off the fire and spare the fried stuffing in the pot.
Take another bite in a cast iron pan or baking bowl that can be placed in the oven and evenly spread the olive oil in the pan. Cut the tortillas in half and place them in the pot as shown in the figure so that the edge of the tortilla is higher than the edge of the pot. Put a whole finished tortilla bottom in the middle
Put the prepared filling in step 3 into the pot with the tortillas and compact
Use eggs to poke 6 nests in the filling. (If you think the surface of the egg is dirty, use a spoon instead.) Put the eggs into the nest. Then sprinkle the chopped cheddar cheese and dried chilli on the surface and sprinkle with salt and black pepper according to your taste.
Preheat the oven to 180 degrees and bake for 8-10 minutes until the eggs are solidified and the cheese melts. At this point, the egg should be sugary. If you want to cook more, you can increase the baking time by 3-4 minutes.
After baking, take it out and garnish it with chopped fresh parsley.