Place the bacon and onions in a microwaveable baking dish, cover with a paper towel, microwave on high for 6 min or until bacon is cooked and onion limp, drain off fat.
Stir in tomatoes, including the liquid, chilies, basil and cumin. Microwave, uncovered on high for 8 min, stirring once.
Make 4 hollows in the tomato mixture with a spoon. Slip one egg into each hollow, piercing yolks with a toothpick to let steam escape. Cover with vented plastic wrap. Microwave on high 3-4 min or until eggs are set. Toss cheese with flour, sprinkle over eggs, re-cover. Microwave on high for 20 seconds, or until cheese melts. Garnish with sour cream and sliced avocado.