Preheat oven to 375 F.
Grease large round cast iron (or oven proof) skillet with 1 tablespoon oil.
Cut 3 tortillas in half, leave one uncut.
Create a ‘pie’ crust by lining the skillet with tortillas. Surround the edges of the skillet with the halved tortillas and place one full tortilla in the center. Set aside.
In another large frying pan add remaining oil and saute the onions until translucent. Add the chopped red and jalapeno peppers and saute for several minutes. Add cumin and garlic until fragrant (careful not to burn). Add black beans, crushed tomatoes and season generously with salt and pepper. Simmer for 10 minutes. Add 2 tablespoons of fresh coriander.
Transfer the tomato black bean mixture to your cast iron tortilla lined skillet. Create 6 wells in the mixture and crack an egg into each well. Season eggs with salt and pepper. Sprinkle shredded cheese on top and transfer to oven.
Bake until the egg whites are set, approximately 30 - 40 minutes.
Garnish with remaining coriander.
Serve with cubed avocado, chopped tomato, sour cream and spicy sauce. Enjoy!