Cut the avocado in half and remove the pit. Smear one half on top of each piece of flatbread (use a fork to mash it if you like). Squeeze ¼ of a lime on each piece. Sprinkle with salt and pepper.
Cook two eggs in a skillet with olive oil until they reach your desired consistency (ours were sunny-side up and runny). Sprinkle with a bit of salt and pepper while in the skillet. Once done, use a spatula to transfer to the avocado flatbread.
Sprinkle each piece with its half of the cheese and tomatoes. Serve with a knife and fork, or eat like a large piece of pizza.