Ingredient:

• Pico de gallo*
• 2 medium ripe tomatoes, chopped (about 1 ½ cups)
• ¼ cup finely chopped white onion
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice (about 1 medium lime)
• ¼ teaspoon fine-grain sea salt
• Refried beans
• 2 teaspoons extra-virgin olive oil
• ¼ cup finely chopped white onion
• ¼ teaspoon fine-grain sea salt
• 1 teaspoon ground cumin
• 1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 ½ cups cooked beans
• ¼ cup water
• Freshly ground black pepper, to taste
• ½ teaspoon lime juice
• Everything else
• 1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred
• 4 teaspoons extra-virgin olive oil, divided
• 4 eggs
• 4 corn tortillas
• ½ cup shredded Monterey Jack cheese (optional)
• Freshly ground black pepper
• Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce