In a medium saucepan, combine chopped tomatoes, onions, and jalapeños over medium heat. Allow the mixture to simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Season with salt, pepper, and lime juice.

In a separate skillet, add refried black beans with a tablespoon of water and the juice of half a lime over low heat. Stir occasionally and warm for about 4-5 minutes until creamy yet spreadable.

In a large frying pan, heat a thin layer of oil over medium heat. Carefully add corn tortillas, frying for around 30 seconds on each side until golden but pliable. Drain on paper towels.

In the same skillet, crack the eggs and cook to your desired doneness, around 3-4 minutes for sunny-side-up. Ensure the whites are set while the yolks remain runny.

Assemble by spreading a layer of creamy refried beans onto each fried tortilla, topping with cooked eggs, and drizzling warm salsa. Garnish as desired.

Serve immediately on plates to enjoy the warm and fresh components.