1 16-ounce jar salsa (2 cups)
1 15.5-ounce can black beans, rinsed
4 large eggs
kosher salt and black pepper
2 scallions, sliced
1/4 cup chopped fresh cilantro
4 small flour tortillas, warmed
1/2 cup sour cream
In a large skillet, combine the salsa and beans and bring to a simmer.
Make 4 wells in the bean mixture. Crack each egg into a small bowl and slide it gently into a well. Season with ½ teaspoon salt and ¼ teaspoon pepper.
Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.
Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.