Preheat your oven to 375°F (190°C).

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 chopped garlic cloves and 1 medium chopped yellow onion. Sauté for about 7–9 minutes until the onions are golden brown and fragrant.

Stir in 2 tablespoons of tomato paste, 1 tablespoon of chili powder, ½ teaspoon of ground cumin, and ½ teaspoon of kosher salt. Add 1 can of petite diced tomatoes, 1 can of chopped green chiles, and 1 can of drained black beans. Cook for about 5 minutes.

Create four small wells in the sauce and crack 4 large eggs into each well.

Transfer the skillet to the preheated oven and bake uncovered for 15–20 minutes until the whites are set and yolks are runny.

Sprinkle ¼ cup of crumbled cotija cheese and 1 tablespoon of freshly chopped cilantro on top.

Serve warm alongside 8 warm tortillas.