Step 1

In a small saucepan, combine the tomatoes, onion, green chiles, 2 teaspoons cumin, and 1 teaspoon salt. Cover and cook over medium-low heat, stirring often, until the onions are softened and the tomatoes break down, 15 to 20 minutes. Remove from the heat.

Step 2

Transfer the salsa to a blender. Remove the center lid insert and cover with a clean kitchen towel to allow steam to escape. Puree until smooth, about 20 seconds. Set the salsa aside.

Step 3

Return ½ cup of the salsa to the saucepan. Add the beans, 1 tablespoon of the oil, ¼ teaspoon salt, and ¼ teaspoon cumin. Cook over medium-low heat, stirring often and lightly mashing with a fork, until heated through and well combined, about 4 minutes.

Step 4

In a large skillet, heat 5 tablespoons of the oil over medium-high heat. Fry the tortillas, two at a time, turning occasionally, until crisp and the edges are lightly browned, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain.

Step 5

Reduce the heat to medium. Crack 2-4 of the eggs into the skillet, leaving space between each egg. Sprinkle with salt to taste. Fry until the whites are set and the yolks are still runny, 3 to 4 minutes. Transfer the eggs to a paper plate. And repeat with the remaining eggs.

Step 6

Spread some of the salsa on each serving plate. Top with crispy tortillas, and spread about 2 tablespoons of beans over each one. Place an egg on top of the beans. Spoon the remaining salsa evenly over top. Garnish with desired toppings.