Add the diced tomatoes, salt, pepper, cumin, and water, then simmer until the sauce thickens and develops a rich aroma.

Stir the peas and diced ham into the tomato sauce and cook for another 2 minutes until warmed through.

Warm the refried black beans in a separate saucepan over low heat, stirring occasionally until creamy and smooth.

Heat 1 tablespoon vegetable oil in a skillet and fry the plantain slices until golden brown and caramelized on both sides.

Transfer the fried plantains to a paper towel-lined plate to remove excess oil.

Add more oil to the skillet and lightly fry the corn tortillas until crisp around the edges while still slightly tender in the center.

Spread a generous layer of warm black beans over each tortilla while they are still hot.

Crack the eggs into the skillet and fry until the whites are set and the yolks remain slightly runny.

Place one egg on top of each prepared tortilla and spoon the warm tomato sauce mixture over the eggs.

Top with crumbled queso fresco, sliced avocado, jalapeño slices, and chopped cilantro.

Serve immediately with lime wedges and fried plantains on the side for the best texture and flavor.