Place all chorizo ingredients, except oil, in a food processor. Pulse until completely mixed.
Heat 2 Tablespoons extra virgin olive oil in a large skillet. Add poultry mixture and sauté until well browned. Add more oil if it sticks to pan.
While chorizo is cooking, prepare white bean pesto. Heat 2 Tablespoons extra virgin olive oil over medium-low heat in a small skillet, add scallions and garlic. Sauté for a few minutes until soft.
Wash out food processor well. Add in all pesto ingredients, except beans, with the onion-garlic mixture. Pulse in short bursts until finely chopped. Place beans in a bowl, add pesto and stir. Set aside.
Prepare poached eggs to your liking (3 minutes for soft yolks, 4 minutes for medium, 5 minutes for hard).
In shallow individual serving bowls, spoon warm chorizo, white bean pesto, diced avocado, salsa, quartered tomatoes in a circular pattern. Repeat for each serving bowl. Top each bowl with poached egg(s). Season with cumin, salt and pepper. Serve with tortillas.