Before cooking, follow on-pack instructions to rinse and pick over uncooked beans. Cook beans according to on pack instructions.
Heat oil in a large frying pan over medium heat. Cook onion and capsicum, stirring for 5 minutes or until soft. Add garlic and cumin, cook, stirring until fragrant. Stir in tomatoes and cooked beans and bring to the boil. Simmer for 5 minutes so the sauce starts to reduce down. Season to taste. Stir in coriander.
Pre-heat oven to 180°C. Place a 1 litre (4 cup) ovenproof dish in the oven while pre-heating.
Pour hot tomato mixture into hot dish. Make six indents in the mixture. Break eggs into a cup one at a time and slide each egg into an indent. Sprinkle with chilli. Bake for 8 minutes or until the whites of eggs are set and egg yolks are just beginning to set.
Serve topped with feta and extra coriander.