Preheat oven to 180°C. Spread tortilla pieces (4) on a lined tray and bake 8-10 min until golden.
Heat oil (1 tbsp) in a large lidded frypan over high heat. Cook crumbled chorizo (170 g) 2-3 min until crisping. Add garlic (2), red (1) and yellow capsicum (1), spring onion (1) and chilli (2); cook 10 min until softened and caramelised.
Add tomatoes (400 g) and beans with their liquid (400 g). Boil, then simmer on medium 10 min until thickened.
Make 4 wells, crack in an egg (4) each, cover and cook 3-4 min to your liking.
Drizzle with lime juice (1) and serve with crisp tortillas, lime wedges (1), coriander and avocado slices.