Cook quinoa according to the package directions. Remove from heat and let sit.
Prepare the remaining ingredients: pit and dice the avocado half; chop the tomatoes; rinse the canned corn; chop the scallions, and chop the cilantro.
Divide quinoa between 4 bowls.
Arrange the avocado, tomatoes, corn, scallions, and cilantro between each bowl.
Meanwhile, coat a large nonstick skillet with cooking spray and warm over medium-high heat.
Crack each egg into the skillet and season with salt and pepper.
Cover with a lid and cook until egg whites are set but yolk is still runny about 3 to 4 minutes.
Use a spatula to carefully transfer each sunny-side-up egg into each bowl. Garnish with hot sauce and serve.