Baked Mexican spiced eggs & beans

Preheat oven to 220°C.

Place the onions, beans, tomatoes, zucchini, spice mix and one quarter cup of water into a heavy-based casserole dish. Season with pepper and stir well to combine.

Transfer the dish to the oven and bake for 15 minutes or until the zucchini is tender.

Carefully remove the dish from the oven and using the back of a spoon, make two indents in the mixture and crack an egg into each. Drizzle the tops of the eggs with the oil. Return the dish to the oven and bake for 6 to 8 minutes more or until egg whites have set firm and the yolks are still runny.

Transfer the eggs and bean mixture to serving plates and serve.