In 4-quart saucepan, heat oil on medium until hot. Add onion and garlic, and cook 8 minutes or until beginning to brown. Stir in chipotle sauce and cumin; cook 30 seconds, stirring. Add tomatoes; cover and cook 3 minutes to blend flavors, stirring occasionally. Stir in beans, half of cilantro, and 1/4 teaspoon salt; heat through, about 3 minutes, stirring occasionally.
Meanwhile, in 12-inch nonstick skillet, melt margarine on medium. Crack eggs, 1 at a time, and drop into skillet. Cover skillet and cook eggs 4 to 5 minutes or until whites are set and yolks thicken.
Place tortillas on 4 dinner plates; top each with some tomato mixture and 1 egg. Sprinkle with remaining cilantro. Serve with avocado and additional hot sauce if you like.