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1
Drain and rinse the beans.
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2
Place them in a small saucepan over medium heat.
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3
Add the water and chili powder and season with salt.
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4
Stir to combine and smash about half of the beans with the back of a fork or a wooden spoon.
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5
Cook, stirring occasionally, until warmed through, about 5 minutes.
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6
Turn off the heat.
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7
Meanwhile, place the eggs in a medium bowl and beat with a fork until broken up.
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8
Add the hot sauce, season with a pinch each of salt and pepper, and beat to incorporate; set aside.
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9
Melt the butter in a medium nonstick frying pan over medium-low heat until foamy, about 2 to 3 minutes.
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10
Swirl the butter in the pan until the pan is evenly coated.
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11
Pour in the beaten eggs and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes.
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12
Using a rubber spatula, push the eggs from the edges into the center.
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13
Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, about 1 1/2 minutes total.
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14
Remove the pan from the heat.
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15
Sprinkle the eggs with half of the cheese and stir to incorporate.
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16
Divide the chips between 2 large plates and top evenly with the warm beans.
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17
Sprinkle the remaining cheese evenly over the beans, spoon the eggs over top of the beans and cheese, and top with the salsa.
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18
Serve with guacamole and sour cream, if desired.
