Black Bean and Coconut Rice Bowls with Fried Eggs

**Prepare the Coconut Rice:** Combine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork.

**Cook the Black Beans:** Heat olive oil in a saucepan over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic, cumin, and chili powder (if using) and cook for 1 minute more. Stir in the rinsed and drained black beans and cook for 5-7 minutes, stirring occasionally, until heated through. Season with salt and pepper to taste.

**Fry the Eggs:** While the rice and beans are cooking, heat cooking oil in a frying pan over medium heat. Crack the eggs into the pan and cook to your desired doneness (sunny-side up, over easy, over medium, etc.). Season with salt and pepper.

**Assemble the Bowls:** Divide the coconut rice among four bowls. Top with the cooked black beans, a fried egg, sliced avocado, salsa, and chopped cilantro. Serve with lime wedges and hot sauce, if desired.