Prepare Salsa: In a nonstick skillet, heat your salsa over medium heat for about 5 minutes, stirring occasionally.

Heat Beans: In a large skillet, combine the reserved salsa with the black beans over medium-low heat. Simmer for 5 minutes.

Cook Tortillas: In a cast iron skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the corn tortillas for about 20 seconds per side.

Cook Eggs: Return to the nonstick skillet, add the remaining olive oil, and fry the eggs for about 2½ minutes.

Assemble: Spread a spoonful of beans on each tortilla, place an egg on top, and drizzle with warm salsa. Add your toppings.