Heat 2 tablespoons of olive oil in a 10-inch cast-iron skillet over medium-high heat.

Add the corn tortilla strips and fry for 2 to 3 minutes, stirring occasionally, until they are golden and crisp. Use a slotted spoon to remove the strips from the pan and set them aside on a paper towel-lined plate.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the cubed potatoes in a single layer and season them with the salt and black pepper.

Cook the potatoes for 8 to 10 minutes, turning them every few minutes with a spatula, until they are tender on the inside and browned on the outside.

Stir the minced garlic, smoked paprika, and ground cumin into the potatoes. Cook for about 1 minute until the spices smell fragrant and the garlic is softened.

Add the drained black beans and the fresh spinach to the skillet. Stir the mixture constantly for 2 to 3 minutes until the spinach has wilted completely and the beans are heated through.

Use the back of a large spoon to create four small wells or indentations in the potato and bean mixture.

Crack one large egg into each of the four wells.

Reduce the heat to medium-low and cover the skillet with a tight-fitting lid and cook for 3 to 5 minutes. The eggs are done when the whites are opaque and firm, but the yolks are still slightly soft to the touch, until the egg whites are set and the yolks reach your preferred doneness.

Warm the tortillas in a dry skillet or directly over a low gas flame for a few seconds per side, just until soft and lightly toasted in spots.

Spoon the skillet onto plates or bring the skillet straight to the table and serve it right away while the eggs are still warm. Serve with the lime on the side for squeezing over each portion.