Add the olive oil to a large skillet over medium heat.
Once warm, add in the onions and garlic. Saute 4-5 minutes until softened.
Add in the red bell pepper and jalapeno and saute for 2-3 minutes.
Add in all spices - paprika, oregano, cumin, salt, pepper, and chili powder.
Stir well to keep the vegetables from sticking and cook for another 2-3 minutes until flavorful.
Add in the drained black beans and combine with vegetables.
Add in the salsa and vegetable broth. Cook until warmed through, about 2-3 minutes
At this point, crack your eggs into the beans, turn the heat to low and cover until eggs are cooked to desired doneness -- about 5-7 minutes.
While the eggs are cooking, lightly toast the tortillas over an open flame or on a small skillet until slightly browned but still soft.
To serve, once eggs have reached your desired doneness, top each tortilla with a bit of beans, an egg and any other toppings you choose.
Notes
There will be plenty of black beans left over after poaching the eggs. You can either freeze these to make Huevos Rancheros again in the future or store in the refrigerator for lunch or breakfasts.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/huevos-rancheros/