1. Heat the olive oil in a sauté pan and add the shallots, garlic, celery, carrot, and peeled and minced or finely diced bell pepper. Let them cook for 2 to 3 minutes, stirring occasionally.
2. Add the herbs de Provence, cumin, cinnamon, diced tomatoes, and water. Bring to a boil, then reduce the heat and let it simmer for 15 minutes until the vegetables are tender.
3. Add the drained red beans and let them heat for 3 minutes, stirring occasionally. Season with salt and pepper, and add the cilantro before serving.
4. In another pan, fry the eggs sunny-side up and place them on top of the red beans and bell pepper.