Catalina'S Huevos Rancheros

First prepare the salsa:
In a small skillet over medium/high heat put olive oil in pan with minced shallot. Cook until golden, remove from heat. Cut the tomatoes into quarters and cut the peppers into smaller pieces. Place the tomatoes, peppers cilantro, the cooked shallot with olive oil, and the squeezed lime juice into blender. Blend together..this does not take very long as all ingredients are soft. If it comes out too frothy, you can add more tomatoes, but do not blend those, just chop them to small pieces. After blending, place in serving bowl and add course sea salt to taste and mix with spoon.
For Huevos Rancheros:
Heat tortillas in convection oven, while preparing the rest. Place can of black beans into pot over medium/high heat, and stir occationally. Cut stem off jalapeno and continue cutting in the same direction so the pieces are thin and round. Pour olive oil into large skillet, enough to cover bottom of pan, bring heat to high, crack eggs into pan and fry on one side a few minutes, sprinkle with garlic salt, flip eggs and fry on the other side. You may need to do this with 2 or 3 eggs at a time. Once all the eggs are fried, place one tortilla per plate, spoon black beans in a strait line on the tortilla, place 2 fried eggs per plate on top of beans. Cut up avocato and add on top of the eggs, then add the jalapeno pieces, and finally spoon the pico de gallo salsa over all. Roll up like a burrito and enjoy.