To make the pico de gallo, combine thoroughly the diced tomatoes, finely chopped onion, fresh cilantro, squeezed lime juice, and a pinch of salt in a small bowl.
In a small saucepan heat on MEDIUM-HIGH the olive oil and cumin until the aroma of the spice is released (about 30 seconds). Pour in the drained pinto beans with a splash of water. Cook for 5 minutes then mash the beans with a fork. Season with salt and black pepper. Set aside.
In a small skillet warm the tortillas over MEDIUM heat. Remove the tortillas. Set aside.
In the same skillet heat a bit of olive oil and fry the eggs until the white is fully set and the yolk is half cooked.