Drain and rinse the beans. Add to a pan with 2 tbsp water and 1 tsp of the cumin seeds. Peel and crush the garlic into the pan. Simmer for 5 mins to warm them through.
Halve the avocado and discard the stone. Scoop the flesh out of the skin and slice it. Halve the tomatoes. Add both to the watercress.
While the beans simmer, zest and juice the orange. Whisk 2 tbsp orange juice with 1 tbsp oil and the orange zest. Season well. Toss the watercress through the dressing.
Set a large frying pan over a high heat. Add 1 tbsp oil. Crack in the eggs and fry for 2-4 mins till the eggs are set to your liking - popping a lid on the pan can help set the yolks.
Gently fold the warm beans through the mix. Taste and adjust the seasoning. Pile the salad onto warm plates.
Perch an egg on each salad. Thinly slice the chilli. Cook in the frying pan with the remaining cumin seeds till just golden. Scatter over the salads.