In a large skillet cook almonds over medium heat for 4 to 5 minutes or until lightly browned, stirring occasionally. Remove from skillet; set aside.
In the same skillet cook sweet pepper and jalapeno pepper in hot oil about 2 minutes or until tender. Stir in tomatoes, chili powder, cumin, and salt. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Break one of the eggs into a measuring cup. Carefully slide the egg into simmering tomato mixture. Repeat with the remaining eggs. Sprinkle eggs lightly with salt and black pepper.
Cover and cook eggs over medium-low heat for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not firm.
To serve, transfer eggs to serving plates with a slotted spoon. Stir tomato mixture; spoon around eggs on plates. Sprinkle with toasted almonds. If desired, serve with avocado slices. Makes 4 servings.