Melt the olive oil and butter in a large skillet. Add the onion, salt and pepper it moderately, and cook on medium heat for about 15-20 minutes until softened and starting to turn brown.

While the onions are cooking, prepare the avocado. Remove the peel and the seed and mash the avocado on a plate; seasoning with lemon juice, salt, and pepper. Add additional seasonings of your choice if desired.

Once the onions are done, remove from skillet to a plate, and set aside. Add the bacon to the skillet and fry on medium heat until brown and just turning crisp; remove from the pan and let drain on paper towels.

Put the naan into a toaster or toaster oven and heat until just warm.

Turn up the heat to medium high and crack the two eggs into some of the bacon fat in the skillet (If you don't have much fat, add a bit of butter to the skillet). Cook the eggs until the white looks done and the edges start to crisp slightly. Using a spatula and a scooping motion or a large spoon, drizzle bacon fat over the egg yolk until it turns opaque; sprinkle with salt and pepper.

Serve with tomatoes on the side (optional)