Heat 2 tablespoons olive oil in a large skillet over low heat. Add sliced onion and let sauté undisturbed for 5 minutes. Add the garlic, stir, and sauté for 1 minute more.
Add the canned tomatoes and cook until the juices begin to thicken, about 5-7 minutes. Create 4 wells in the tomato mixture. Crack one egg into each well. Add black beans, season with salt and pepper. Cover the skillet with a lid and allow to simmer for 3-4 minutes. Remove from the heat.
Top with avocado, and squeeze over some of the lemon wedges. Serve with the remaining wedges on the side for squeezing over top.
Top with sunflower seeds and parsley. Transfer to two serving plates. Enjoy hot.
Tip: Tastes great served with toasted gluten-free bread.