In a pot add the beans, onion, vegetable stock, garlic, cumin, salt and pepper.

Cook for 15 minutes on low until the onions and garlic are soft then mix in a blender. Then set aside for later.

Mix the masa flour and water together until you get a sandy paste consistency.

Using a round pastry ring split the dough in half and then take one piece of dough and press and fill it into the bottom of the pastry ring -- as a size template -- until the dough is stretched out in a small, round, raw tortilla.

In a hot sauté pan, spray with Pam Non-Stick Cooking Spray and place the small raw tortilla circle in the pan and cook on each side for about 5 minutes.

Repeat process until you have 2 cooked masa tortillas.

Scramble the eggs in a sauté pan on low heat until they are cooked and fluffy.

Add 1/4 cup of bean puree to each plate.

Place the cooked "sope" or masa tortilla on top of the bean puree.

Add half of the eggs to each plate and garnish with salsa, feta and a little pesto for color and taste.