In a medium skillet, add the olive oil and gently fry the tortillas over low heat until lightly toasted. Once finished, place on a plate and set aside.
In the same skillet, add chopped onions. Saute for 4 to 5 minutes until onions begin to soften.
Add the spices: add the chili powder, cumin, and salt and stir until the onions are coated in the spice. Add the drained and rinsed pinto beans and vegetable stock, and bring to a boil. Reduce to a simmer and allow the beans and onions to cook for 15 minutes on low heat until the onions are cooked through.
Poach the eggs: While the beans are cooking, heat up a small pot with 6 inches of water, and bring to a simmer (not a full boil. Add the 4 eggs and allow the eggs to cook in the simmering water for 4 to 5 minutes.
Assemble the dish: add 1 tortilla to each plate, and top with beans, 1 poached egg, hot sauce, and any fresh toppings like freshly squeezed lime juice, green onions, cilantro, or guacamole on top. Enjoy!