Warm the beans in a small pot over medium-low heat. Meanwhile, heat a separate pan over medium heat with a little butter (my preference) or oil for your eggs, and once hot, add eggs (I do sunny side up for this recipe).
Add the toasted tortillas to the beans and mix well. Stir in the chopped tomato. You’ll notice the tortillas begin to soften, which is what you want.
Keep an eye on your eggs. Ideally, the yolks should be runny (unless you’re just not into runny yolks).
Once your tortilla-bean-tomato mixture is heated through, mound it onto a plate. Slide the eggs on top and garnish with the salsa and crumbly cheese. Sliced radishes, onions and cilantro and are also welcome additions to this dish.