Heat oil in a large frying pan over medium heat. Add bacon and cook for 5 minutes or until crispy. Add garlic and tabasco and cook, stirring, for a further 30 seconds or until fragrant.
Add tomatoes, beans and stock, then bring to the boil. Reduce heat to low and simmer, stirring regularly, for 5 minutes or until mixture has thickened.
Use back of a spoon to make 4 indents in mixture. Reduce heat to low, then crack eggs into each indent and cook, covered, for 5 minutes or until eggs are cooked to your liking. Season, top with parsley and serve with bread.