Prepare the Salsa: In a medium saucepan, simmer your choice of homemade or store-bought salsa over medium heat for about 5 minutes. Stir occasionally to prevent sticking, and adjust the seasoning to taste.

Cook the Beans: In a skillet, heat a tablespoon of olive oil over medium heat; once hot, add your refried beans along with half of the warmed salsa and stir well. Allow the mixture to warm for about 3-4 minutes.

Heat Tortillas: Heat a cast-iron skillet over medium-high heat for about 2 minutes. Add the corn tortillas, cooking each side for approximately 20 seconds until golden and slightly crispy.

Fry the Eggs: In a nonstick skillet, add a touch of olive oil over medium heat. Once shimmering, crack in your eggs and cook sunny-side-up for about 2.5 minutes.

Assemble the Dish: On each warm tortilla, spread a layer of the creamy refried beans. Top with one or two sunny-side-up eggs and spoon the remaining warm salsa over the eggs. Add toppings like Cotija cheese, avocado slices, and cilantro.