Mexican-Style Beans and Eggs

• 1 cup whole peeled tomatoes
• 1/2 cup chicken stock
• 1/4 small yellow onion
• 2 small cloves garlic, peeled
• 1 chipotle chile in adobo
• 4 teaspoons ground cumin
• 2 tablespoons vegetable or olive oil
• Two 14-ounce cans of pinto or black beans, with liquid
• 4 large eggs
• Salt, to taste
• Lime juice, to taste

Optional Garnishes:

• Lime wedges
• Cotija, crumbled
• Avocado, peeled and sliced
• Cilantro leaves, roughly chopped
• Jalapeno, finely chopped
• White onion, finely chopped