Drain the beans and add the chicken broth, salt and half of the chopped ingredients.
Bring it to a boil. Cover the pan and reduce the heat to a very low simmer until the beans are soft.
Add the rest of the chopped ingredients and vegetable oil and cook for around 30 minutes more.
Add the eggs for the final minutes (depending how hard boiled you like them).
Remove the eggs, peel and place one or two in each bowl before serving with slices of avocado and corn tortillas.