Halve the tomatoes and place them cut-side down on the prepared sheet. Add the quartered onion, whole garlic clove (unpeeled is fine), and halved serrano/jalapeño. Drizzle with 1 tsp olive oil and a pinch of salt.

Broil 6–8 minutes, watching closely, until skins are charred and blistered. Remove and let cool slightly. Peel garlic, then transfer vegetables to a blender or food processor. Add 1/2 tsp salt and 1/4 tsp sugar if using. Pulse to a chunky salsa consistency. Taste and adjust salt. Set aside at room temperature.

Black Bean Sofrito

Finely dice 1/4 yellow onion and mince 1 garlic clove and 1/4 jalapeño (remove seeds for less heat).

Heat 1 tsp olive oil in a small skillet over medium heat. Add onion and cook 3–4 minutes until translucent. Add garlic and jalapeño and cook 30–45 seconds until fragrant.

Add 1 cup drained black beans, 1/2 tsp ground cumin and 1/4 tsp smoked paprika. Cook 2–3 minutes, mashing about half the beans with the back of a spoon to create a chunky paste while leaving some whole beans for texture.

Stir in 2 tbsp chopped cilantro, 1/2 tsp lime juice and 1/2 tsp salt. Taste and adjust seasoning. Keep warm on low while finishing the eggs and tortillas.

Eggs & Assembly

Warm the corn tortillas: heat a dry skillet or comal over medium-high heat. Toast each tortilla 20–30 seconds per side until pliable and slightly charred. Wrap in a clean kitchen towel to keep warm.

Halve the avocado, remove the pit, scoop out flesh and slice or mash lightly in a bowl with a squeeze of 1/2 lime, a pinch of salt (about 1/8 tsp) and a few chopped cilantro leaves. Set aside.

In a nonstick or well-seasoned small skillet, heat 1 tbsp neutral oil over medium. Crack two eggs into the skillet and cook to preferred doneness: for sunny-side up, cook undisturbed 3–4 minutes until whites set but yolks still runny; for over-easy, cook 2–3 minutes then flip carefully and cook 20–30 seconds more. Season eggs with remaining 3/4 tsp salt and 1/4 tsp black pepper, divided between eggs.

To assemble, place one warmed tortilla on each plate. Spoon about 1/2 cup of the black bean sofrito onto each tortilla and spread into an even layer. Top each with an egg.

Spoon 2–3 tbsp roasted salsa over each egg (or serve on the side). Add sliced or mashed avocado on top or beside the eggs. Garnish with remaining cilantro, 1 tbsp crumbled cotija (optional) and pickled red onion if desired. Serve immediately with lime wedges and hot sauce on the side.