Toast almonds over medium high heat 4-5 minutes in large skillet and set aside. Return skillet to heat and add cooking oil. When oil is hot, add sweet pepper and jalapeno and cook until tender. Stir in chili powder, cumin, tomatoes and salt. Bring to a boil Reduce heat, cover and simmer for 5 minutes. Break 1 egg into a measuring cup and carefully slide it into the tomato mixture. Repeat for each remaining egg. Cover and allow eggs to cook for approximately 5 minutes or until whites are set. Spoon egg and tomato mixture to serving plate and sprinkle with salt and pepper to taste. Add toasted almonds and garnish with avocado slices.