Heat the olive oil in a large, high-sided saucepan and add the onion and red pepper. Fry over a medium heat for 6-8 minutes until the veggies have softened, then add the garlic and cook for another minute.
Add the cumin, smoked paprika, oregano, red pepper flakes, and some salt and pepper to taste and stir well. Cook for another 2-3 minutes.
Add the chopped tomatoes and black beans, stir, and leave to simmer for 10 minutes.
Make 4 wells in the tomato mixture and crack an egg into each one. Sprinkle each egg with a little salt to taste.
Cover the pan and leave to simmer for 6-8 minutes until the egg whites are cooked through.
Optionally top off the dish with cilantro and serve.