Put the shallot and bell pepper in a small saucepan with some olive oil. Saute until soft (about 2-3 minutes).While the shallot and peppers are cooking, drain the black beans and place in a bowl. Mash the beans using a fork until they are coarsely mashed. Add chili powder, oregano, cumin, and salt. Add the sauteed vegetables and mix thoroughly. The mixture should not be hot when it's fully mixed - if so, let cool until room temperature.Lightly beat 2 eggs until they are mixed. Add them to the bean mixture and mix thoroughly. When fully mixed, the stuff should have the consistency of a chunky pancake batter.Heat olive oil on a skillet until hot. Spoon bean batter into skillet to form cakes -- it should take about 2 heaping spoonfulls per cake. Cook until browned on one side and firm enough to stay together when you lift an edge. Flip and finish cooking (cake should be firm but not dried out). Repeat until batter is used up (should yield 4-6 cakes, depending on the size of the cake you're making)Poach or fry the remaining four eggs. Put an egg on top of each bean cake. Serve with salsa on the side.