In a nonstick skillet, pour your salsa and simmer over medium heat for about 5 minutes.

In a separate skillet, combine half of the salsa with the un-drained black beans over medium heat for about 5 minutes.

In a cast-iron skillet, heat olive oil over medium heat and fry the corn tortillas for 20 seconds on each side.

Crack the eggs into the same skillet used for the salsa and cook sunny-side-up for approximately 2.5 minutes.

Assemble your Huevos Rancheros by spreading the bean mixture on tortillas, placing eggs on top, and adding salsa and desired toppings.