Heat the oven to 180°C. Heat the oil over a medium heat and add the onion and pepper. Cook for a few minutes until slightly softened then add the chilli and garlic. Cook for another 5 minutes until everything is soft and then add the chipotle paste, stir to coat before pouring in the chopped tomatoes and vegetable stock. Bring to a simmer and cook for 10 minutes until slightly thickened then add the beans.
Layer tortillas in the bottom of a baking dish. Spoon over the sauce and beans. Use the back of a spoon to create 4 wells in the mixture and crack an egg into each one. Place in the oven for 10-15 minutes until the eggs are done to your liking. Sprinkle over chopped coriander and serve with sour cream and sliced avocado.
Nutrition information is an estimate and will vary depending on the ingredients used.