To make the refried beans2: In a large (12-inch) nonstick or cast-iron skillet, or a large pot (you’ll need a large skillet for the eggs4, so use a pot here if you only have one skillet), heat the oil¼ cup over medium-high. Add the onion1, season with salt and pepper and cook, stirring occasionally, until softened and browned in spots, 5 to 7 minutes. Add the beans and their liquid, and simmer, stirring occasionally, until the liquid has thickened and resembles gravy, 3 to 5 minutes.