Make the salsa. Mix the cherry tomatoes, red onion, olive oil, lime juice and coriander leaves. Season to taste with salt and pepper and set aside.
Heat the vegetable oil in a large, non stick pan. Add the onion and cook for 2-3 minutes. Add the bacon lardons and cook for 5 minutes until bacon is cooked and onions soft.
Add the chilli and the paprika and cook for 30 seconds. Add the beans and the pasta sauce. Heat through and cook for 2-3 minutes. Remove from the heat and smash the beans up a bit with a wooden spoon or a potato masher. Set aside in the pan.
Bring a large pan of water to the boil and add the vinegar. Carefully crack the eggs into the pan and cook for about 3 minutes. Remove with a slotted spoon and leave to drain on a piece of kitchen paper.
Place the beans back onto the heat and heat through. Once hot, place onto two plates and top with the eggs and the salsa.