Sauté the aromatics

• Heat a little oil in a frying pan over medium heat.
• Add the onion and cook until softened.
• Stir in the garlic and cumin and cook until fragrant.

Warm the beans

• Add the drained pinto beans and a splash of water.
• Simmer, mashing lightly, until hot and creamy.
• Season with salt and finish with the lemon juice and part of the cilantro.

Cook the eggs

• Push the beans to one side of the pan or use a second pan.
• Crack in the eggs and cook to your liking.

Assemble and serve

• Spoon the beans into a bowl and top with the eggs.
• Scatter over the shredded cheddar and sliced jalapeños.
• Add the sour cream, hot sauce and remaining cilantro.
• Serve with the tortilla chips.