Preheat oven to 200°C. In a large pan, sauté onion in a little olive oil until tender, about 5 minutes. Add garlic, sauté for a minute or two. Add ½ of the diced tomatoes (saving half for garnish) and beans, spices, salt, and water. Let simmer on medium/low for a few minutes, stirring occasionally.

Brush cast iron skillets (or one large skillet) with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little oil.

Divide bean mixture, making little indentations with the back of a spoon, for the eggs to rest, so they stay in place (if using large skillet, layer the tortillas so they come up the sides of the skillet a bit (you may need a couple of extras), and spread all of the beans evenly over the tortillas.

Carefully break the eggs and place them in the indentations . Sprinkle eggs with salt and pepper and crumbled cheese and place in the oven.

Check after 10-12 minutes. Cook until egg whites are white and yolks are cooked to your taste. Serve with avocado, lime, fresh coriander, hot sauce, and fresh tomatoes.