Over a medium hob ring, fry off the onion, garlic and pepper for 5 minutes, stirring regularly.
Microwave the smoky bean pouches for 2 minutes each.
Once the onion is golden, add in the heated Smoky beans and tumble through the fried vegetables.
Add the paprika, cumin and ground coriander to the pan and fry for 2-3 minutes.
Add in the tomatoes and water. Stir to combine. Season to taste and allow to simmer on a medium heat for 3 minutes.
Turn down to a medium heat. Make 4 pockets in the sauce using the back of a spoon and crack an egg in each one. Cover the pan and allow the eggs to cook for 4 minutes (for a runny yolk) to 6 minutes (for a hard yolk) until the yolks are to your preferred and egg whites are opaque.
Remove from the heat and sprinkle with the coriander. Serve with crusty sourdough bread and avocado.