In a nonstick skillet over medium heat, combine your fresh salsa ingredients, stirring occasionally. Allow the mixture to simmer for about 10 minutes, or until it thickens slightly and the flavors meld beautifully.

In a separate skillet, pour in the reserved salsa and add the can of black beans without draining. Over medium heat, simmer for an additional 5 minutes, gently mashing some beans with the back of a spoon to create a creamy texture.

Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Once shimmering, carefully lay the corn tortillas in the oil, cooking for about 30 seconds per side until they become warm and slightly crispy yet still pliable.

Using the same nonstick skillet, allow a small amount of oil to coat the bottom if needed, then crack in the eggs. Cook them over medium heat for roughly 3 to 4 minutes, or until the whites are fully set while the yolks remain runny.

On each tortilla, spread a generous layer of the warm black bean mixture, then carefully place a sunny-side-up egg on top. Spoon your thickened salsa over the egg, adding any desired toppings: fresh avocado, sour cream, or Cotija cheese.