Peel and finely chop the red onion. De-seed and finely chop the pepper. Peel and mince the garlic. 

Heat a pan over a medium-low heat with a drizzle of olive oil. Once hot, add the peppers and onion with a pinch of salt and cook for 7-8 min or until very soft but not browned. 

Once soft, add the garlic, chipotle (spicy!), coriander cumin powder and cook for 1 min further. Add the tomato paste, chopped tomatoes, water, vegetable stock, honey and black pepper. Simmer for 15 min. 

Meanwhile, rinse and drain the black beans. Once the tomato stew has simmered for 15 min, add the drained black beans, give everything a good mix up and simmer for 5 min further. Using a spoon, make grooves in the stew. Crack the eggs into the grooves. Cook for 4-8 min further or until the eggs are cooked to your liking. 

Meanwhile, pick the coriander leaves. Finely slice the red chilli. Slice the lime into wedges.

When ready to serve, sprinkle the hot stew and eggs with the grated cheese, sliced chilli (spicy!) and coriander. Serve immediately with a dollop of sour cream and a couple of lime wedges to the side.