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