Heat the oil in a deep large frypan over medium heat.
Cook onion, garlic and capsicum, stirring, for 5 minutes, or until onion softens.
Add chilli powder and paprika, stirring for a minute or until mixture is fragrant.
Add the beans, tomatoes, water, sugar and sauce, brining it to the boil.
Reduce heat, and simmer uncovered for 10 minutes or until the sauce thickens.
Season to taste.
While the beans are cooking, place the eggs in a small saucepan covering with cold water.
Bring to the boil, simmer for about 3 minutes.
Drain and run under cold water until cool enough to handle. Shell eggs.
Tear the eggs into pieces and serve over the bean mixture with the coriander.
Enjoy