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.
Halve the avocado and discard the stone. Peel and slice. Halve the tomatoes. Add both to the watercress.
Zest and juice the orange. Whisk 2 tbsp orange juice with 2 tbsp oil and the orange zest. Season well. Toss the watercress through the dressing.
Set a large frying pan over a high heat. Add 2 tbsp oil. Fry two eggs. Pop a lid on the pan or cover to help set the tops.
Drain the warm beans. Gently fold them through the mix. Season. Pile the salad onto plates.
Perch an egg on each salad. Thinly slice your chilli. Cook in the frying pan with the remaining cumin seeds till just golden. Scatter over the salads.