1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, crushed with press
1 tablespoon chipotle sauce or other hot sauce, plus additional for serving
1 teaspoon ground cumin
1 can (28-ounce) tomatoes in juice, drained and chopped
1 can (15- to 19-ounce) black beans, rinsed and drained
1/4 cup (loosely packed) fresh cilantro leaves, chopped
1/4 teaspoon salt
1 tablespoon margarine or butter
4 large eggs
4 (6-inch) corn tortillas, warmed
1 avocado (optional), sliced
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