For ranchero mix, heat a large sauté pan over medium heat and add bacon. Cook until crisp, remove to drain, and remove all but 1 tbsp bacon drippings.
Add onion and red pepper and sauté until onions are translucent, about 5 minutes.
Stir in corn, garlic, jalapeno and spices and cook for 2 minutes.
Add beans and tomato and cook until warmed through. Remove from heat, stir in coriander, cooked bacon and season to taste.
Preheat oven to 400°F.
Grease 6 8-ounce ovenproof dishes and line each with a tortilla.
Spoon ranchero mix into each tortilla and sprinkle with grated cheddar. Break 2 eggs into each dish and season lightly.
Bake for 15 minutes, or until eggs reach desired doneness.
Place each bowl on a saucer (the bowls will be hot) and top with a spoonful of sour cream and a sprinkle of coriander and serve immediately.