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

Add the diced onion and minced garlic to the skillet, cooking for about 4 minutes until the onion softens and turns translucent.

Build the sauce: Stir the cumin and smoked paprika into the onions, cooking for one minute until the spices are highly fragrant.

Pour the undrained fire-roasted tomatoes and the drained black beans into the skillet, stirring well to combine everything.

Bring the mixture to a gentle simmer and let it cook for 5 minutes so the sauce thickens slightly and the flavors blend.

Cover the skillet with a lid and cook for 4 to 6 minutes, checking often, until the egg whites are completely set but the yolks are still runny.

Warm the tortillas: While the eggs are cooking, warm the corn tortillas in a separate dry pan over medium heat for about 30 seconds per side until they are pliable.

Serve the skillet immediately, bringing the warm corn tortillas to the table for dipping into the runny yolks and smoky sauce.