FOR THE SALSA
2 large, aromatic tomatoes, diced
1 small, tender garlic clove, minced
1 minced shallot
1 diced avocado
2 tbsp chopped cilantro
1 fresh, finely-chopped red chili pepper
4 tbsp neutral vegetable oil
Approx. 3 tablespoons lime juice
1 heaping teaspoon brown cane sugar
Salt, a little Tabasco
FOR THE TORTILLAS
½ tps coriander seeds
5 allspice berries
5 black peppercorns
125 ml water
1 pinch salt
200 g flour
50 g fine polenta
1 tbsp oil
FOR THE TOPPING
1 can kidney beans (240 g drained weight)
50 g coarsely grated Gouda
4 tbsp crème fraîche
4 medium eggs
1 lime cut into quarters
Several cilantro leaves
Toast the coriander seeds, allspice berries, and peppercorns in an ungreased pan until fragrant, then grind them finely with a mortar and pestle. Combine all the dough ingredients with the crushed spices, knead briefly, and let stand for 10 minutes.
Shape the dough into 4 balls, cover, and let stand for another 45 minutes. Place the pizza stone on shelf level 1 and preheat the oven to 275°C pizza setting. Heat the stone for 20 minutes.
Chop all the ingredients for the salsa and mix them together. Add Tabasco to taste. Place the salsa in the refrigerator.
On a lightly floured work surface, roll out the dough into 4 very thin, round tortillas.
Place one of the tortillas on a floured wooden pizza peel and top it with one quarter of the drained kidney beans and crème fraîche. Beat an egg and place it in the center of the tortilla. Season the tortilla with salt and pepper and top it with a little salsa. Sprinkle it with grated Gouda.
Bake each tortilla on the stone for 4 to 5 minutes until crisp. Serve with the remaining avocado salsa, the lime quarters and several cilantro leaves.