Remove brat from casing, crumble into medium saucepan and cook thoroughly over medium heat with 1 teaspoon olive oil, garlic, coriander and cumin.
Add black beans, with liquid, to sausage and simmer for 3 minutes, uncovered.
While beans and sausage are simmering, heat 1 tablespoon olive oil in a nonstick pan, crack eggs into pan and cook to desired doneness.
Divide cooked quinoa (¼ cup per serving) and bean mixture into four separate bowls; top with one egg each.
Sprinkle with divided jalapeños, scallions and cilantro, and serve with 2 tablespoons pico de gallo per serving.
Top with arugula and ⅛ avocado (sliced) per serving. Add any other toppings or seasonings as desired.
Other optional toppings: Squeeze of lime, sliced radishes, your favorite hot sauce