Preheat the oven to 200C/180C fan/gas 6. In a frying pan heat the oil. When hot add the sliced onion and fry for 5 minutes until soft.
Add the garlic and fry for a further minute then sprinkle in the chilli flakes curry powder and fry for another 30 seconds, stirring continuously, to toast the spices.
Stir through the sun dried tomato paste and sweet chilli sauce along with the mixed herbs. Drain the peppers and roughly chop before adding to the pan.
Pour in the chopped tomatoes along with a can of water. Bring to the boil then turn down the heat to a gentle simmer. Pour in the beans and cook over a low heat for 10 – 15 minutes until the sauce has thickened.
Season to taste then transfer the beans to an oven-proof dish. Using a spoon, make 4 holes in the mixture before cracking the eggs into each well. Place in the oven and bake for a further 15 minutes until the eggs are just cooked.
Remove from oven and serve immediately. Sprinkle with a little freshly chopped herbs and serve alongside slices of toasted sourdough for dipping.