In a large skillet, combine the salsa and beans and bring to a simmer.
Make 4 wells in the bean mixture. Crack each egg into a small bowl and slide it gently into a well. Season with ½ teaspoon salt and ¼ teaspoon pepper.
Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.
Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.