Start by making the beans, bring 1 tablespoon of olive oil to medium heat in a saucepan. Once warmed add beans and cook 2-3 minutes. Add garlic, cumin salt and pepper cooking until fragrant about 2 minutes. Let cool slightly and transfer to a blender to puree adding lime juice, remaining olive oil and cilantro. (feel free to do this all in the pan using a potato masher or in a food processor if you like) mixture to have some remaining chunks of beans and be a little creamy. Add water to bring to desired consistency if too thick. Set aside.

Make the pico de gallo by combined all of the ingredients together and set aside until ready to assemble.

In the same saucepan, heat olive oil and bring to a low-medium heat to fry eggs sunny side up. Cook until the egg whites are set about 5 minutes. Generally you want the eggs to be a little runny when penetrated to mix with the other ingredients.

While the eggs are cooking, toss 4 tortillas in the oven on broil to warm slightly about 2 minutes. Remove when they start to crisp around the outside and grill marks appear.

Place 2 tortillas on each plate with a bit of an overlap in the middle, spread the bean mixture on the bottom followed by the eggs and pico. Garnish with optional ingredients of your choice and serve!