Step 1

Heat a frying pan over medium-high heat. Add the olive oil and heat until shimmering. Add the onions and jalapeño and season with a pinch of salt. Cook, stirring occasionally, until onions are soft and translucent, around 5 minutes. Add the garlic and cook, stirring, 60 seconds. Add the cumin and oregano and cook, stirring, 60 seconds.

Step 2

Add the beans and cook, stirring to coat, until they start to soften, around 3 minutes. Add water and cook, stirring to lift any brown bits off the bottom of the pan, until they form a loose paste. Using the back of a spatula, gently mash half of the beans. Taste for seasoning and adjust with salt as desired. Cover with a lid to keep warm and set aside.

Step 3

Heat 1 tablespoon of olive oil in a separate frying pan over medium. Working in batches, fry the tortillas in the hot oil until golden brown and slightly crispy, around 1 minute per side. Transfer fried tortillas to a plate lined with paper towel to absorb excess oil. Set aside.

Step 4

To the same pan, add ghee and heat over medium-high heat until melted. Crack in the eggs and cook to desired doneness. Transfer eggs to a plate and set aside.

Step 5

To the same pan, carefully pour in the salsa (it may splatter), and heat until warmed through, around 60 seconds.

Step 6

Spread a layer of beans over each tortilla. Top each tortilla with a fried egg, spoon over some salsa and sprinkle with cheese. Enjoy immediately.