2 ripe tomatoes, quartered
2 tbsp. fresh cilantro or parsley leaves, packed
1 medium red onion, chopped
2 green onions (scallions), chopped
3 cloves garlic, minced
a pinch of dried of 1 tbsp. fresh basil
1/2 tsp. sea salt
1/2 tsp. Tabasco sauce (or to taste)
1/2 cup canned black beans, drained
1 tbsp. apple cider vinegar or fresh lemon juice
6 large eggs
6 tortillas
6 tbsp. shredded cheese blend (Mexican or Italian)

In the bowl of a food processor, chop onion, scallions, and garlic by pulsing 2-3 times to make a coarse chop. Transfer contents to a bowl.

Next, process the tomatoes and cilantro or parsley, garlic, Tabasco and basil by pulsing 3-4 times until it resembles chunky salsa. Transfer to a serving bowl; stir in black beans.

In a non-stick skillet, bring vinegar to a boil; slice in eggs, one at a time being careful not to break the yolk, cooking each egg for about 90 seconds, or until the white is firm.

Add 1/4 cup salsa to each tortilla and top with an egg. Top with shredded cheese.

Serve.