Step 1

Coarsely chop until you have 2 tablespoons fresh cilantro leaves and tender stems. Finely chop until you have 2 tablespoons white onion.

Step 2

Heat 1 teaspoon of the olive oil in a small saucepan over medium heat until shimmering. Add 1 cup black beans and cook until heated through. Taste and season with kosher salt as needed.

Step 3

Heat the remaining 1/2 teaspoon olive oil in a nonstick frying pan over medium heat until shimmering. Add 2 large eggs and cook until the whites are cooked through and the yolks are to the desired doneness. Meanwhile, heat 2 corn tortillas by placing them one at a time directly on the gas stove grates (or in a frying pan on an electric stove) over medium heat until they are nicely colored and charred in spots, 20 to 30 seconds per side.

Step 4

Stack the tortillas on a plate. Top with the hot beans, fried eggs, cilantro, and onion. Serve with hot sauce, pickled jalapeños, queso fresco, or avocado if desired.