Heat 2 tablespoons Olive Oil in a large skillet over medium-high heat.

Add the tortilla wedges to the hot oil and cook for about 5 minutes, stirring occasionally, until they are crispy and golden brown.

Transfer the crispy tortillas to a paper towel-lined plate and set them aside.

Build the sauce: In the same skillet, reduce the heat to medium, add the sliced red onion, and cook for 3 minutes until softened.

Stir in the drained black beans and the red salsa, bringing the liquid to a gentle simmer.

Add the fresh spinach to the skillet and stir for 1 to 2 minutes until the leaves are just wilted.

Add the eggs: Return the crispy tortillas to the skillet, folding them gently into the salsa mixture so they are coated but not completely soaked.

Cover the skillet and cook for 4 to 5 minutes until the egg whites are completely set but the yolks are still runny.