Huevos Rancheros Bowls

3 (16-ounce) cans pinto beans

1 (4-ounce) can diced green chiles

1 teaspoon chili powder

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

salt to taste

1 1/2 tablespoons cooking oil

6 large eggs

1 cup avocados, sliced

1 cup Monterey Jack cheese

3/4 cup salsa

3 scallions, thinly sliced

small sprigs fresh cilantro, for garnish

Tortilla chips, for serving

Hot sauce, for serving

1. In a Farberware Dishwasher Safe Nonstick 2-Qt Saucepan, warm the beans and chiles (with their liquids), along with the chili powder, coriander, and cumin. Add salt to taste, cover to keep warm, and set aside.
2. On a Farberware Dishwasher Safe Nonstick 11" Square Griddle on medium-low heat, warm the oil. Gently crack the eggs onto the griddle and cook to desired doneness, 4 to 6 minutes.
3. Use a slotted spoon to arrange the bean mixture in bowls. Arrange the eggs on top, along with the avocados, cheese, salsa, and scallions. Garnish with the cilantro and a few tortilla chips. Serve with hot sauce and additional chips on the side.