In a large saucepan on a medium heat, start by adding the beans, frozen peppers, tinned chopped tomatoes, spices, garlic powder and stock. Stir to combine and season with salt.
When the beans, tomatoes and peppers come up to a low simmer, set a timer for 15 minutes to continue to cook.
Meanwhile, add ½ tbsp of olive oil into a non-stick frying pan on a high heat. Once the oil is hot, then crack your egg straight into the pan and cook until the whites of the egg form a crispy base layer and the egg yolk remains gooey & runny. This should take approx 3 minutes.
Serve up the smoky beans with the fried egg, a sprinkle of fresh coriander, some chopped tomatoes, onion and sliced avocado.