South American Eggs with Chilli Beans and Chimichurri Ciabatta

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Heat a drizzle of oil in a medium, oven-proof, fry-pan on medium-high heat. Cook first measure of red onion, garlic and courgette for 2-3 minutes, stirring regularly, until softened.
2. Add Mexican spice mix and tomato paste and cook a further 1-2 minutes, until fragrant. Add kidney 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.
3. While sauce simmers, mix dry chimichurri rub and olive oil in a small bowl and cut ciabatta in half horizontally. Place ciabatta, cut-side-up, on prepared tray, bush with chimichurri mix and season with salt and pepper. Bake, on bottom rack of oven, for about 8 minutes, until warm and crunchy.
4. Make 4 small indentations in the bean mix and crack an egg into each. Place pan on top rack of oven and cook for 5-6 minutes, until egg whites are cooked but yolks are still runny.
5. While eggs are cooking, finely dice second measure of red onion; dice tomatoes and capsicum 2cm; cut cucumber in half lengthways and scoop out seeds with a spoon, then dice 2cm. Add all to a medium bowl and toss with vinegar and olive oil. Season to taste with salt and pepper.
6. To serve, top South American eggs with chilli beans with dollops of sour cream and scatter with a little tomato salsa and coriander. Divide between plates. Serve with chunks of chimichurri ciabatta and extra tomato salsa on the side.