2-3 tablespoons of extra virgin olive oil

I large white onion

1 red pepper

1 yellow pepper

2 cloves of garlics

1 red chilli

1 teaspoon of paprika

2 teaspoon of ground cumin

1/4 - 1/2 teaspoon of chipotle paste

400g tin of chopped tomatoes

1/2 jar of black beans with cooking stock

Seasoning

3-4 eggs

Fresh coriander

1. Peel the onion and then cut into 2-3cm dice.
2. Deseed the peppers and cut into 2cm dice.
3. Deseed and finely dice the red chilli.
4. Peel and finely grate or crush the garlic.
5. Heat the oil in a saucepan and sauté the onion and peppers over a low heat until the onions are translucent.
6. Add the spices and garlic and stir to combine.  Let it cook through for a few minutes, being careful not to let the garlic burn.
7. Add the chopped tomatoes and seasoning and stir well to combine.
8. Pour (or spoon) in half a jar of black beans and any cooking liquid.  Mix well, season and mix again.
9. Bring up a vigorous simmer, then reduce the heat to a low simmer, cover and cook for 15-20 minutes to let the sauce flavours combine.
10. Make a well in the mixture and crack in an egg, and then repeat for the remaining eggs.  Note that if you do it all at once the wells will simply fill up with the sauce!  Cover the pan and leave to cook until the egg whites are set.
11. Remove from the heat and scatter over chopped fresh coriander.