In a medium saucepan, combine tomatoes, onion, lemon juice, jalepeno, 2 teaspoons salt and 1/4 teaspoon garlic, and mix well. Transfer 1-1/2 cups of the fresh salsa to a bowl and set aside.

Cook the remaining salsa over medium-high heat, stirring frequently, untill the tomatoes soften and the sauce thickens, about 10 mins. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).

In the same saucepan, heat 2 tablespoons oil over medium. Add the remaing 1/4 teaspoon garlic and stir untill fragrant, 30 secs. Add the beans (and their liquid), cumin, smoked paprika and 1/2 cup of the reserved fresh salsa, and cook over medium-high heat stirring frequently and mashing with the back of a fork, untill the mixture is smooth and thick, about 10 mins. Season with salt to taste and remove from heat.

In a 12 inch non stick skillet, heat 1 tbs. oil over medium. Crack in 4 of the eggs and cook undisturbed untill whites are set but the yolks are runny, 4-5 mins. Transfer to a plate and repeat with the remaining eggs.

Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates. Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avacado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.