Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced pepper(s) and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Carefully add the beans (including the liquid), tomato sauce, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined, the sauce is thickened, and the sausage is cooked through.

Using a spoon, create shallow wells for the eggs in the center of the skillet. Carefully crack an egg into each well; season with salt and pepper. Evenly top with the cheddar and monterey jack. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Let stand at least 2 minutes before serving.

Meanwhile, roughly chop the cilantro leaves and stems. Quarter the lime(s). In a bowl, combine the sour cream, chopped cilantro, and the juice of 2 lime wedges (or 4 wedges for 4 servings); season with salt and pepper. Wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Serve the finished skillet topped with the cilantro sour cream and sliced green tops of the scallions. Serve the warmed tortillas and remaining lime wedges on the side. Enjoy!