In a large cast iron pan drizzle a little olive oil, and add the shallot, white onion, and jalapeño. Let it saute for a few minutes.
Next, add the chorizo and let it cook until the melts down and mixes with the vegetables.
Drain some of the liquid from the beans into a cup and set it aside. If needed you can add some more liquid, otherwise you will toss it out in the end. Add the beans and stir until well combined. Let it cook on medium until nice and bubbly.
Crack 6 eggs over the top, add diced queso fresco cheese, tomatoes, salt, pepper, and hatch chile flakes.
Cover and let simmer just until eggs are done about 7 minutes. Depending on how you want your eggs. I like mine runny. If you want them fully cooked, simmer for about 12 minutes.
Once it's done add your toppings of choice and enjoy!
