My take on Huevos Rancheros

The following recipe came about when my husband, who usually only have coffee and a few rusks for breakfast, asked me to cook him "something nice" over the weekend.  I've made Huevos Rancheros before using the recipes of different cooks (by no means did I develop the recipe myself!), but on this particular day, I combined various recipes to come up with my own take on it. 
Serves 2

You will need:

3 small pickling onions or 1 red onion (chopped)
1 t olive oil
1 red pepper (chopped)
a handful of cherry tomatoes (halved)
a tin of baked beans in tomato sauce
1 dried chilli or 1 fresh chilli (optional)
2 eggs
a handful of parmesan cheese (grated)
coriander leaves (to garnish)

Cook the onions and red pepper, with a pinch of salt, over a medium heat in the olive oil until they become soft, around 4/5 minutes.  Add the cherry tomatoes and cook for another minute or two.  Add the chilli (if using and according to heat preference) and baked beans and cook while stirring for another few minutes.  Season with salt and pepper to taste. Divide the mixture between two terracotta or other oven-proof dishes.  Break an egg over bean and tomato mixture and place under a hot grill.  Cook the eggs until the desired preference (soft, medium or hard).  Take them out of the oven, season with a pinch of salt, sprinkle the parmesan cheese over the egg and garnish with a few fresh coriander leaves (or chives if preferred).