Mexican Breakfast Eggs

First, peel the onion and garlic and chop them finely.

Now, prepare a large pan and heat 3 tablespoons of oil in it over medium heat. Then add the chopped onion and garlic to the pan and sauté for 2–3 minutes over medium heat. Next, add the canned chopped tomatoes, beans, ground cumin, and ground chili to the pan, stir, reduce the heat to low, cover the pan with a lid, and let the mixture cook for 7–8 minutes.

After the specified time, season the mixture in the pan with salt and pepper and use a spoon to create 4 wells in it. Crack 1 egg into each well, then cover the pan again with a lid and cook for another 3–4 minutes over medium heat until the eggs are sufficiently set.