Preheat your oven to 350°F/180°C.

To make the salsa, dice and seed the plum tomatoes. Finely slice the spring onions and chop the red chilis (don't use all the chili seed if you don't like it too spicy). Chop the coriander and mix it with the tomatoes, chili, and spring onions together. Season with salt, pepper, and a little bit chipotle tabasco.

Mix half of the salsa with the drained black beans. The rest of the salsa will be used to put on the baked toast cups.

Cut off the crust of the bread slices and use a rolling pin to flatten them.

Lightly spray all 12 holes of a muffin tin and then press one slice of sandwich bread into each hole. Be a bit careful not to make holes in the bread. Place the muffin tin in the oven for 3 minutes. Remove the muffin tin and set aside.

Crack 4 eggs into a bowl, add the milk and a pinch of salt and pepper. Whisk together.

Divide the black beans mixture between the 12 toast cups, then the cheese.

Pour the egg mixture into each cup but don't overfill the cup. The egg mixture will sink slowly, it's best to pour in two round. In the first round only pour about 1 tablespoon of the egg mixture into the cup, then wait a little bit and fill up the cup in the second round.

Immediately after you filled the toast cups put the muffin tin back in the oven and bake for 15 minutes until the filling is set and the tops are lightly golden.

Remove the cups from the oven and let them rest for a few minutes before serving.

Divide the leftover salsa between the cups and serve warm.