In a medium mixing bowl, stir together salsa, beans, scallions, cilantro, corn, and zucchini. Place salsa mixture in a medium skillet (not a cast iron one), and heat over medium-high until boiling.
With the back of a spoon, make a small indentation in salsa mixture, and crack an egg into the indentation. Continue with indenting and cracking each egg into the salsa mixture until all 4 eggs have been added. Turn heat to low, and cover the skillet. Continue to cook for 4 minutes, or until eggs reach your desired doneness.
Top each egg with a sprinkle of salt and pepper. Garnish with avocados and serve with tortillas, if desired.
Serves 2-4 people