In a medium-sized skillet, add 1 tablespoon of olive oil and heat it over medium heat for 1-2 minutes until shimmering.

Add 1 small chopped onion to the skillet and sauté for 3-4 minutes until translucent. Stir in 2 minced cloves of garlic and cook for an additional minute.

Add the drained and rinsed black beans, 1 teaspoon of smoked paprika, ½ teaspoon of ground cumin, and season with salt and pepper. Cook for about 5 minutes.

Create small wells in the bean mixture and crack 4 large eggs into each well.

Cover the skillet and reduce heat, cooking the eggs for about 5-7 minutes.

Remove from heat and garnish with chopped cilantro or parsley.

Serve with optional avocado slices and crumbled feta or queso fresco.