Here's some serious Tex-Mex: Huevos Rancheros. It literally means "Rancher Eggs", and even though we aren't ranchers, it's a new favorite breakfast-for-dinner in our house. It's fast, easy, and filling. Four should be enough to feed two people, but I wouldn't recommend it for a first date (you'll understand once you try to eat it—I have yet to find a dainty way to do so).
1 Bell pepper
2 Green onions
1 clove garlic
optional: cayenne pepper, chili
Cook or warm up refried beans (for how to make your own see my recipe)
Crack eggs into greased or non-stick pan and sprinkle with salt and pepper (and any desired spice such as chili or cayenne pepper). After about 2 minutes, cover with a lid so the top cooks. It's best to leave the yolk runny, but cook it to your preference.
While the eggs are cooking roughly chop tomatoes, bell pepper, green onions and cilantro, and finely chop garlic and mix together in a bowl
Add a pinch of salt and zest and juice of half of a lime and mix more. Taste and adjust seasoning as necessary
Spread refried beans onto tostada and then lay egg on the beans
Top with salsa, grated cheese, avocado and a last squirt of lime