In a small pan, heat olive oil until shimmery. 

Add shallot and cook to soft, stirring frequently to prevent burning, about 5 minutes. 

Stir in garlic, and cook to fragrant - about 40 seconds.

Add sofrito, bay leaf, chiles, oregano, and stock or beer, stir to combine. Season with salt and pepper, a pinch or two of each. 

Add beans and toss to mix well. 

Cook to reduce liquid, stirring occasionally to prevent beans from burning, about 10 minutes, until liquid is thickened and mostly reduced. 

Add any salt and pepper, to taste, as needed. 

Remove bay leaf and chiles before serving. 

Heat tortillas in dry skillet to lightly toast. Set aside. 

In a small pan, heat butter until light and foamy. 

Add eggs, two at a time, and fry until whites are cooked through and sides are lightly browned, but yolks are still lightly runny. 

Lay tortilla on plate, then pile beans onto tortilla, and top with fried egg. 

Sprinkle cotija cheese and cilantro over top and garnish with sour cream, guacamole, salsa, crema, or any other seasoning. 

Enjoy!