Step 1: Make the Salsa

Heat a dry skillet or comal over medium heat. Add the tomatoes, onion, chile, and garlic. Roast, turning occasionally, until the tomatoes blister and soften and the onion develops light char, about 8–10 minutes.

Transfer everything to a blender. Add salt to taste and blend until smooth or slightly textured.

In the same skillet, heat 1–2 tablespoons oil over medium heat. Carefully pour in the blended salsa and simmer for 5–7 minutes, stirring occasionally, until slightly thickened and no longer raw. Taste and adjust seasoning. Keep warm.

Step 2: Fry the Tortillas

Heat a thin layer of oil in a skillet over medium heat. Fry each tortilla for about 20–30 seconds per side, just until lightly crisp but still flexible.

Transfer to a paper towel-lined plate and sprinkle lightly with salt.

Step 3: Warm the Beans

Warm the beans in a small saucepan with a splash of water or broth until creamy and spoonable. Keep warm.

Step 4: Cook the Eggs

Lower the skillet heat to medium-low and add a little oil if needed. Crack the eggs into the pan.

Cook until the whites are set and the yolks remain runny, about 2–3 minutes. Season lightly with salt.

Step 5: Assemble

Place two tortillas on each plate. Add warm beans on the side or spread a thin layer onto each tortilla.

Top each tortilla with an egg. Spoon warm salsa generously over the eggs.

Finish with any optional toppings and serve immediately.