Heat the oil in a large frying pan or wok, and add the diced onion and peppers. Cook over a medium heat for 5 minutes, until soft.
Add the uncooked rice, tinned black beans, vegetable stock, spices, and a good pinch of salt and pepper. Mix well to combine, and bring to a gentle simmer. Cook gently, stirring regularly, until the rice is cooked and any excess liquid has cooked off (alternatively, you can add a dash more water if the rice is not yet cooked). It should take around 15-20 minutes.
Meanwhile, heat a dash of oil in a frying pan, and fry one egg per person (I'd recommend that this recipe serves 3 for breakfast, or 2 for dinner).
Serve the rice and beans topped with the fried eggs, sliced avocado and cherry tomatoes.