Into a mixing bowl, combine the tomatoes, onion, garlic, lime juice, a pinch (or two) of kosher salt and cilantro. Toss to combine and set off to the side.

Heat olive oil in a 10-inch skillet on medium-low heat. Add onion with a pinch of salt and sauté until soft and the edges start to turn golden. Add garlic, stir and cook for 1 additional minute.

Add the black beans, cumin and coriander. Stir to heat through and then smash with the back of a wooden spoon. Stir in water and lime juice, taste and season with salt as needed.

Warm a nonstick skillet on medium heat and warm the tortillas. Divide and spread the warm smashed black beans on the warm corn tortillas and quickly fry up 4 eggs.

Top with avocado slices, pico, queso fresco, cilantro and any other topping you desire like hot sauce!