Heat the olive oil in a skillet over medium heat, and add the red onion and pepper, seasoning with salt and pepper. Cook until the onions are translucent, about 10 minutes. Add in the tomatoes and green chiles and cook for 5 minutes more.
Add in the beer, getting all the good bits off the bottom of the pan, then incorporate the kidney beans, gently stirring to mix. Transfer the mixture to a 1.5 quart casserole dish or four 5 inch ramekins, top with cheese, and make a well for the egg yolk to sit.
Crack the eggs, one by one, into a small dish first, just in case any egg shells fall in, then transfer into each of the wells. If using ramekins, place them on a cookie tray before placing them in the oven.
Cook for 25-30 minutes, or until the egg whites have set. Garnish with cilantro, and serve with lime wedges, Franks Red Hot, and sour cream.
The original 1928 Red Stripe was an ale! The current Red Stripe lager recipe was created in 1938 by Paul H. Cotter and Bill Martindale.