Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil.
Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
Pour in the tomatoes and the Pinto beans.
Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
When you’ve got a nice thick tomato sauce have a taste and adjust the seasoning, if needed.
Sprinkle on the fresh tomatoes and lay them over the top of the mixture.
Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices – try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
Serve immediately with hunks of fresh crusty bread. Delicious!