Heat 1 tablespoon Olive Oil in a large skillet over medium-high heat.

Toast the spices: Stir the smoked paprika and ground cumin into the hot oil and cook for about 30 seconds until they are highly fragrant.

Build the sauce: Pour the crushed tomatoes and the drained, rinsed black beans into the skillet, stirring to combine with the spices.

Simmer the base: Bring the sauce to a gentle simmer and let it cook for 5 minutes so the flavors meld and the liquid thickens slightly.

Prepare for the eggs: Use the back of a spoon to press four shallow wells into the simmering tomato and bean sauce.

Add the eggs: Crack one egg into each well, keeping the yolks intact.

Warm the tortillas: While the eggs poach, warm the flour tortillas in a separate dry pan over medium heat or in the microwave until they are soft and pliable.