Preheat the oven to 425°F.

Add the tomatoes, peppers, onions, and garlic to a sheet tray lined with parchment paper, and coat in the 3 tbsp of oil and season with salt and pepper.

Roast in the oven at 425°F for 20 minutes and then add to a blender and pulse a few times so that it is like a chunky salsa. Transfer to a saucepot, adjust seasonings with salt and pepper, and keep warm over low heat.

In a sauce pan over medium heat, fry eggs in a little butter, olive oil or vegetable oil to your desired amount of doneness. Be sure to season them with salt and pepper.

Arrange the SANTITAS^® chips in the center of the plate in about a 5 inch circle in the middle. Top the chips with warm black beans, top each plate with 2 eggs and top with salsa. Garnish with queso fresco and cilantro.