In a large skillet, combine the salsa and beans and bring to a simmer.

Make 4 small wells in the beans mixture. One at a time, crack each egg into a small bowl and slide it gentle into a well. Season with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Cook, covered, over medium heat 3-5 minutes for slightly runny yolks.

Sprinkle with scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.