Prepare the Salsa: In a nonstick skillet, add your chosen salsa ingredients over medium heat. Simmer for about 5 minutes until thickened, stirring occasionally.

Heat the Beans: In a separate skillet, heat the refried beans over medium-low, stirring gently. Mix in a few spoonfuls of reserved salsa from the previous step and mash to desired creaminess, cooking for 3-4 minutes.

Fry the Tortillas: Heat a small amount of oil in a frying pan over medium-high heat. Fry the corn tortillas for about 30 seconds on each side until golden brown, then set aside on paper towels.

Cook the Eggs: In the same skillet used for the salsa, reduce heat to medium and crack the eggs directly into the pan. Cook for about 2.5 minutes until the whites are set and yolks are runny.

Assemble the Dish: Spread refried beans over each tortilla, top with a sunny-side-up egg, spoon over salsa, and finish with avocado, Cotija cheese, and cilantro. Serve immediately.