Heat 1 tablespoon vegetable oil in a medium non-stick pan over medium heat. Add one corn tortilla, heating for 30-60 seconds on each side, or until lightly browned and starting to bubble. Remove to a plate and repeat with remaining tortillas. You can place them in a warm oven to keep them hot.
In the same pan, crack 2 eggs, cooking to desired doneness. I nice runny yolk with cooked whites will be about 3 minutes. Repeat with remaining 2 eggs.
Place on hot corn tortillas on serving plates. Divide black beans among tortillas, lightly mashing with a fork.
Top each with one egg. Divide salsa and cilantro among all dishes. Season with salt and pepper, then garnish with jalapeno and avocado, if desired.
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