In a nonstick skillet, heat 2 cups of salsa over medium heat. Simmer for about 5 minutes, stirring occasionally, until it thickens slightly.

In another skillet, mix a can of refried beans (not drained) with 1 cup of reserved salsa and a splash of water. Simmer for 5 minutes while mashing the beans slightly with a fork.

Using a cast-iron skillet, warm each corn tortilla over medium heat for about 20 seconds per side, or until they are golden and pliable.

In the nonstick skillet, heat 1 tablespoon of olive oil over medium-low heat. Crack four eggs into the skillet, cooking them for approximately 2.5 minutes until the whites are set and the yolks are still runny.

To assemble, lay out each warm tortilla on a plate, spreading a layer of the creamy refried beans. Top each tortilla with a sunny-side-up egg and a hearty scoop of your simmered salsa.

Adorn with your choice of toppings such as avocado, Cotija cheese, cilantro, or a drizzle of hot sauce.