Preheat oven to 180˚C/160˚C fan-forced. Heat oil in a medium heavy-based frying pan over medium heat. Add green onions, chilli and capsicum. Cook, stirring often, for 4-5 minutes until capsicum is softening. Stir in paprika and cook for 1 minute
Stir in tomatoes, sugar and beans. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 8-10 minutes or until slightly thickened. Season to taste
Divide tomato mixture between 4 x 1 ½ cup greased ovenproof dishes and place on a baking tray. Using the back of a spoon, make an indentation into each. Crack eggs into recesses. Bake for 8-10 minutes until whites set. Remove from heat, cover with foil and stand for 5 minutes until yolks are almost set (but still soft). Serve with coriander, avocado, lime wedges, extra green chilli and warmed tortillas
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