Preheat the oven to 200°C fan (220°C/425°F/Gas 7).

In a medium bowl, mix together the tomato purée and 100ml (3½fl oz) cold water to a runny paste, then add the basil, oregano, lime juice, smoked paprika, garlic granules, cumin, a good grinding of black pepper and the canned tomatoes. Mix well.

Take a large ovenproof dish, big enough for a tortilla to fit in (if the tortilla folds up a little on the sides, it's okay). Add the rinsed black beans to the dish. Use a potato masher to mash the beans to a purée. Spoon the bean paste into a bowl and set aside.

Take 2 tbsp of the tomato mixture and spread it thinly across the base of the dish. Place 2 tortilla wraps in the dish, to cover the tomato sauce. Spoon over the black bean paste, and spread out evenly using the back of a spoon. Cover the bean paste with half of the remaining tomato sauce and distribute it evenly across the dish. Sprinkle over 100g (3½oz) of the grated cheese, then top with the remaining 2 tortilla wraps.

Dollop the remaining tomato sauce sporadically across the top of the dish. Then do the same with the sour cream, adding it where there is no tomato sauce. Using your spoon, gently and really briefly ripple the sour cream into the tomato sauce and rustically cover the surface of the dish. With the back of the spoon, make 6 wells in the sauce for the eggs to sit in. Space them well apart.

Crack an egg into each well, trying to keep the yolks intact. Sprinkle the remaining cheese over the dish, making sure not to cover the egg yolks with the cheese. Finish with an extra grinding of black pepper, then pop in the oven for 15 minutes, or until the egg white has set. If your eggs are not British lion-stamped, cook for a further 5 minutes to completely set the egg yolk, too.

Serve with more sour cream on the side and slices of avocado.