In a nonstick skillet, pour your homemade (or store-bought) salsa and heat over medium heat for about 5 minutes. Stir occasionally until the salsa thickens slightly and bubbles gently. Once thickened, remove the skillet from heat and set aside.

In a large skillet, combine 2 cups of the reserved salsa with the black beans, adding a splash of water along with salt and pepper to taste. Simmer over medium heat for approximately 5 minutes, mashing about ¾ of the beans with a fork for a creamy texture. Stir in lime juice to adjust flavor and consistency.

Heat a cast iron skillet over medium heat and add a tablespoon of olive oil. Once shimmering, fry each tortilla for about 20 seconds on one side until golden brown and crisp, then flip and repeat for all tortillas.

Return the nonstick skillet to medium heat and add the remaining tablespoon of olive oil. Crack the eggs into the skillet, cooking for about 2.5 minutes until the whites are set but the yolks remain runny.

To assemble, take each warm tortilla, spread a layer of refried beans, place a sunny-side-up egg on each, drizzle with salsa, and add your desired toppings.