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. Heat the olive oil in a large skillet over medium-high heat.
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Add the onion, beans, bell pepper, garlic, chili powder,
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oregano, red pepper flakes, and salt. Sauté until the
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onion and bell pepper are soft, about 10 minutes.
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Add the tomatoes and cook for about 10 minutes until
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they begin to gently simmer.
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Form four hollows into the mixture with a large spoon. Break
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one egg into a small bowl, then slide it into one of the hollows
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without breaking the yolk. Repeat with the other three eggs.
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Cover the pan, reduce the heat to medium-low, and gently
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simmer for 10 minutes, or until the egg whites firm up but
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the yolks remain runny.
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Serve topped with the basil leaves and avocado (if using).