1-First, make the pico de gallo by combining the diced tomatoes, onion, cilantro, lime juice, and salt in a bowl. Set it aside to let the flavors meld.

2-Next, for the refried beans, heat 2 tsp olive oil in a saucepan, add the chopped onion and salt, and sauté for 3 to 6 minutes until softened.

3-Stir in the cumin and cook for 30 seconds until fragrant, then add the beans and water. Cover and simmer for 5 minutes, mash about half the beans with a fork, and cook uncovered for 2 to 3 minutes until thickened. Season with pepper and lime juice, and keep it covered.

4-Warm the salsa in a small saucepan until it’s at a gentle simmer, then lower the heat to keep it warm. For the tortillas, warm each one in a dry skillet for 30 to 45 seconds per side and keep them covered to stay soft. Assemble by spreading the bean mixture on each tortilla and adding cheese if you like.

5-Finally, fry the eggs one at a time in 1 tsp olive oil until the whites are set and the yolks are as you prefer, then place one on each tortilla. Top with the warm salsa, pico de gallo, a pinch of black pepper, and any garnishes. For special twists, I sometimes adapt it based on what I’ve shared in my dietary tips section.