Hold the toast this
a.m. Instead, use your avocados to top this one-skillet vegetarian crowd-pleaser.
Boil the potatoes in salted water in a large, heavy skillet over high until fork- tender, about 6 minutes. Drain; reserve the potatoes.
Heat the oil in the skillet over medium. Add the potatoes, red peppers, salt, and black pepper. Cook, stirring occasionally, until the potatoes are golden, 5 minutes. Stir in the scallions.
Make 4 wells in the mixture with the back of a wooden spoon. Carefully slide 1 egg into each. Reduce heat to medium-low. Cover the pan and cook until the whites are just set, 6 minutes.
Top with the avocados, lime juice, and cilantro.