In a large skillet, pace ½ teaspoon butter and heat to medium high. Combine 2 cups salsa and beans and bring to a simmer in the skillet.

Make 4 spaces in the bean mixture for eggs. Crack each egg into a small bowl and slide it gently into the skillet. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Cover and cook over medium heat, 3 to 5 minutes for semi runny yolks. Meanwhile warm tortillas.

Sprinkle with green onions and cilantro.

Serve out of skillet onto the tortillas; top with avocado and salsa.