Slice the top and bottom off the bell pepper and finely dice the top and bottom. Remove and discard seeds and membranes. Slice the bell pepper carefully into four 1/2-inch thick rings.

Drain the canned tomatoes. Dice the red onion and mince the jalapeno. Crack each egg into a ramekin.

Stir together the canned tomatoes, onion, jalapeno, cilantro, lime juice, and 1/2 tsp salt.

Heat oil in a large nonstick skillet over medium heat. Add the bell pepper rings, then fill the center of each with one egg. Season with salt. Cook until the whites are mostly set but the yolks are still runny, 2-3 minutes. Gently flip and cook for 1 minute more for runny yolk,s 1.5-2 minute for more firm yolks. Transfer to serving plate.

Top with tomato mixture and a hearty dollop of avocado and some sour cream.