Prepare the pepperoni by cutting it into 1/4-inch pieces.

Chop the garlic cloves and red chile.

Place a nonstick medium saucepan on the stove and set the heat to low.

Add the pepperoni and cook for a few minutes until the fat starts to melt.

Add the garlic and chili, then add the navy beans.

Stir the mixture well before adding the strained or diced tomatoes (or tomato paste and water).

Add any fresh cherry tomatoes or larger chopped tomatoes if you have them.

Season with salt and pepper.

Taste to check if the stew is tart, and if so, add a pinch of sugar.

Simmer for 10 minutes while you cook the eggs and toast the bread.

To pan-fry the eggs, heat vegetable oil in a nonstick skillet over medium heat.

Crack in the eggs and cook until the white is set but the yolk is still runny, about 4 to 5 minutes.

Toast the bread and butter it.

Divide the beans equally over the slices of toast.

Top each serving of beans with an egg, sunny-side up.

Add a pinch of cumin and salt to the top of each yolk.

Sprinkle over chopped cilantro and serve immediately.