Mexican breakfast with beans

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Sift the beans, wash them well, put them in a bowl, fill them with water and leave them to swell overnight.
Drain the beans, rinse in several waters and transfer to a saucepan, pour water and salt to taste. Boil until almost done.
In a hot pan, add the butter and sliced chili pepper. Saute for 30 seconds.
Add the drained beans, season with salt, black pepper and pour in the water, boil until the beans are soft, about 5 minutes.
Crack the eggs, cook over medium heat as desired.
Remove the pan from the stove. Serve with sliced avocado, chili pepper, and greens. Bon appetit.