Cook the eggs to your liking. Options: for fried or sunny-side/over eggs, heat a nonstick skillet over medium and cook each egg 2–4 minutes (longer for firmer yolks); for scrambled, cook and stir until set, about 2–3 minutes; for soft or hard-boiled, place eggs in a pot, cover with water, bring to a boil, then simmer 4–6 minutes for soft-boiled or 9–12 minutes for hard-boiled, then cool and peel.

While the eggs cook (or while they cool if boiled), drain and rinse the 15-ounce can of black beans. Decide whether you want the beans warm or at room temperature: if you want them warm, return the drained beans to the skillet after removing the eggs and heat, stirring, until warmed through (about 1–2 minutes); if not, leave them as-is.

Halve the avocado, remove the pit, scoop out the flesh and slice or dice it. Dice the tomato.

Place one cooked egg in each of two bowls.

Evenly divide the black beans, avocado, and diced tomato between the two bowls, arranging them around the egg as you like.

Season each bowl with salt and pepper to taste. If using lime, squeeze the juice of the lime over the bowls, dividing it between them as desired.

Garnish each bowl with cilantro to taste and serve immediately.