Smoky Quinoa Taco Bowls with Fried Eggs

Name: Smoky Quinoa Taco Bowls with Fried Eggs
Ingredients: 1 medium shallot; 4 cloves garlic; 1 to 2 canned chipotle chiles in adobo sauce, plus 1 teaspoon sauce; 1 cup quinoa; 3 tablespoons plus 1 teaspoon olive oil, divided; 1 1/4 teaspoons kosher salt, divided, plus more for seasoning; 1 tablespoon tomato paste; 1 1/2 teaspoons ground cumin; 1 3/4 cups low-sodium vegetable broth; 1 (about 15-ounce) can black beans; 1 ripe avocado; 1/2 cup plain 2% or full-fat Greek yogurt, or sour cream; 2 medium limes; 2 ounces baby spinach (about 2 packed cups); 4 large eggs; Freshly ground black pepper; Refrigerated pico de gallo, for serving