Step 1

Preheat oven to 180°C (160°C fan forced). Heat oil in a large non-stick frying pan over medium heat. Add onion, chilli, smoked paprika, cumin, salt and pepper and cook for 4-5 minutes, or until softened.

Step 2

Add capsicum, kidney beans, tomatoes and water and bring to the boil. Reduce heat to a simmer and cook, stirring occasionally, for 8-10 minutes, or until thickened.

Step 3

Spoon the mixture into four 1 cup-capacity ovenproof dishes. Make an indentation into each bean mixture, and crack an egg into each.

Step 4

Bake for 15-18 minutes or until the egg is cooked to your liking. Serve with coriander, avocado, sour cream, lime and tortillas.