1 lb  black beans. Fresh are best but most likely you’ll find them dried.
8 cups chicken broth or water or a mix
½ teaspoon  salt
1 Tablespoon  vegetable oil
salt and black pepper to taste
6 eggs
Finely chopped 10-12 sprigs cilantro, fresh or frozen, not dried!
1 small or medium onion
2 cloves garlic
1 small green, red, or yellow sweet pepper

If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off. Drain the beans and add water or chicken broth, salt, and half of the chopped ingredients. Bring to a boil. Cover the pan and reduce heat to very low simmer until beans are nearly soft (~ 2½ hours). Add the rest of the chopped ingredients, and vegetable oil, and cook an additional ½ hour. Add eggs for the final 2-4 minutes (depending on how you like your eggs cooked). Remove about half the beans and reserve for gallo pinto or to mash and re-fry (you can leave all the beans in but typically some are removed).