Preheat the oven to 425 degrees F. Brush the bread with the olive oil, season with salt and pepper, transfer to a baking sheet and bake until lightly toasted, 8 to 10 minutes.
Meanwhile, lightly mash the avocado in a medium bowl. Fold in the lime juice, cilantro and 1/4 teaspoon each salt and pepper. Set aside.
Place the vegetable oil and garlic in a cold large nonstick skillet. Cook over medium-high heat, stirring, until just golden brown, 2 to 3 minutes. Remove the garlic to a small paper towel-lined plate with a slotted spoon.
Crack the eggs into the hot oil and cook, spooning the hot oil over the eggs, until the egg whites are just set, 2 to 3 minutes.
Spread the avocado on the toasts and top each with a fried egg. Season the eggs with salt and pepper and spoon 1 to 2 teaspoons sambal oelek over each egg. Sprinkle the crispy garlic on top and serve right away.