Heat a small amount of olive oil in a heavy-bottomed cast iron skillet over medium heat until it shimmers.

Add the corn tortillas one at a time, frying them until warm and slightly crispy, about 30-45 seconds per side. Remove them from the skillet and set aside on a paper towel to drain excess oil.

In the same skillet, crack the eggs and cook to your desired doneness—whether sunny-side up or over-easy, ensure they form delicate whites with soft, runny yolks.

On a plate, layer a tortilla, pile on a generous portion of black beans, and top with a fried egg.

Drizzle your choice of salsa or hot sauce over the top, add slices of creamy avocado, and sprinkle with freshly chopped cilantro.

Finish with a sprinkle of salt and pepper to taste. Serve immediately.