Heat half of the coconut oil in a skillet over medium heat.
Sauté garlic, bell pepper, onion and jalapeño for 3 minutes, or until the onion is translucent and the peppers have softened slightly.
Add in diced tomatoes and sauté for 5 minutes set aside.
Place a separate nonstick skillet over medium-low heat and add remaining coconut oil.
Slowly cook the eggs for approximately 6 minutes until the whites cook through.
Plate the eggs topped with the salsa, and garnish with cilantro and avocado slices.