In a small bowl, mash the avocados with half of the cilantro, the lime juice, and salt to taste. Set aside, covered with plastic wrap touching surface.

Wrap the 4 corn tortillas in damp paper towels or a damp kitchen towel, then wrap loosely in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 15-30 seconds.

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Add the jalapeño and bell pepper and cook, stirring, until the peppers begin to soften about 1 minute. Add the garlic and cook, stirring, until fragrant and golden, about 30 seconds. Add the tomatoes and corn, sprinkle with ½ teaspoon sea salt, and cook, stirring, until slightly softened and heated through, about 1 minute. Stir in the remaining cilantro and season with sea salt and pepper to taste. Transfer to a bowl and wipe out the skillet.

Heat the remaining 1 tablespoon of oil in the skillet over medium-low heat. Break the eggs into the skillet, sprinkle with salt and pepper, and cook, covered, until the whites are set, about 5 minutes.

While the eggs cook, wrap the 4 corn tortillas in a damp paper towel or a damp kitchen towel, then wrap loosely in plastic wrap and place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 15-30 seconds.

If you don't have a microwave, warm each tortilla in a dry skillet over medium heat until soft, then wrap in a slightly damp kitchen towel until ready to prepare plates.

Place a warmed corn tortilla on each of four serving plates. Divide the avocado mixture evenly among the four plates on top of tortillas. Top each with an egg and some of the tomato/corn mixture. Garnish with more cilantro and/ or fresh oregano, if desired. Serve immediately.

Serves 4