Heat oil in a large non-stick frypan over medium heat.
Add the onion and cook for 2-3 minutes until softened.
Add the chilli, capsicum, beans and season and cook for 2 minutes then add the spices followed by the tomatoes.
Cook for 4 to 5 minutes until mixture is slightly reduced.
Make 4 small indents in the stew and break eggs into the indent. Cook, covered, for 4-5 minutes or until eggs are just set.
Serve with warmed tortillas and sprinkle with the coriander leaves.