Ingredients for the pico de gallo:
1/2 onion, diced
2 jalapeño peppers, seeded and diced
2 tomatoes, seeded and diced
1 avocado diced
Fresh lime juice, to taste
Kosher salt, to taste
To make the pico de gallo, in a bowl, stir together the onion, jalapeños ,avocado, cilantro and tomatoes. Season with lime juice and salt. Set aside.Preheat an oven to 450ºF.
Place four cast-iron skillets over medium heat. In each pan, warm 1/2 Tbs. canola oil, then add 1 tortilla and cook until softened, about 30 seconds per side. Repeat with the remaining tortillas, adding more oil to the pans as needed. Remove the pans from the heat. Arrange 1 tortillas in each pan, overlapping them to cover the entire surface, with 1 inch of overhang around the edge of the pans. Spoon 2 cup of the bean mixture into each pan. Make a small well in the center and crack 1 eggs into each well.
Transfer the pans to the oven and bake for 6 minutes. Continue baking until the egg whites are set . Top with the pico de gallo and serve immediately. Serves 4