Heat your olive oil in a pan and add your garlic and onions. Fry for a couple of minutes and allow them to soften.
Add diced pepper (capsicum), cumin, smoked paprika and give it all a good stir. Cook for a couple more minutes until you can smell the spices.
Add the drained beans, tinned tomatoes, half a can of water and salt and pepper. Stir well and put a lid on and cook for about 15 minutes (see NOTE 4). (Check it during this time as it may need a little more water if it's drying out.)
Preheat the grill to HOT.
When the sauce is this thick and delicious, remove the pan lid, make a well in the sauce and break an egg into the hole. Repeat for all of the eggs.
Allow them to cook on the hob for a couple of minutes until you can see the bottom of the eggs starting to set and turn white. Sprinkle on the cheese and finish off under a hot grill until the eggs are cooked to your liking.
Serve straight away with whichever additions you fancy.
Note 1 - Onion & Garlic
I always try to use pre prepared frozen chopped onions and garlic. If you do use these they may take a little longer to fry (to get the liquid out).
Note 2 - Pepper (Capsicum)
You can substitute this for any veggies you fancy. Aubergines (eggplant), courgettes (zucchini) or sweet potato would all work well. You'd just need to allow extra cooking time.
Note 3 - Cheese
I like the way cheddar melts here, but Feta also taste AMAZING as a substitute or to change things up a little.
Note 4 - Cooking time
15 minutes is the MINIMUM cooking time for the sauce. The longer you cook it the better it will taste!