Heat a large nonstick skillet to medium heat and add in all the pico de gallo ingredients. Reduce to a simmer and cook for 4 - 6 minutes, until liquid reduces. Once done, remove from the heat and set aside in a clean bowl.

Meanwhile, heat up the refried beans in a small saucepan over medium heat for 3 to 5 minutes or place in a microwave save bowl with a damp paper towel on top for 60 - 90 seconds, or until warm. Taste and add desired about of salt and pepper.

Clean and place the large nonstick skillet back onto the stovetop on medium heat. Lightly coat with nonstick spray or add a dash of olive oil. Fry eggs to your desired doneness. 

Meanwhile, in a small dry skillet over medium heat, warm each tortilla until soft and edges begin to brown.

To plate, add the tortillas to a plate. Top each tortilla with refried black beans and one fried egg. Evenly spoon the warmed salsa onto each egg, avoiding the egg yolk. Garnish with cilantro, feta cheese, avocado, and hot sauce if desired.