Place green beans in a pot with enough water to cover them for 1.5 inches (3-4cm) and add salt.
Bring the water to a boil and cook the beans for 5 minutes.
Drain the green beans and place them in a bowl. Set aside.
Place tomatoes, onion, chili peppers, and garlic in a blender.
Add 1 cup of water and blend until you will have a smooth sauce.
Heat the olive oil in a pan over medium heat.
Add the tomato sauce and season with cumin, salt, and pepper to taste. Let the sauce simmer for about 5 minutes.
Add the green beans, mix and let everything cook for about 3 minutes.
Crack the eggs in a bowl and lightly whisk them.
Add eggs to the pan with beans but do not mix, let everything set for half a minute then gently mix the ingredients.
Continue cooking, stirring from time to time until the eggs are fully cooked.
Adjust seasonings to taste and then serve.
Notes
If you want the ejote beans to keep that beautiful green color, try not to overcook them when boiling them in water. Leave them a little hard (al dente) as they will finish cooking together with the tomato sauce.
If you do not want the dish to be spicy, you can remove the seeds and veins from the chili peppers, in this way you only have the flavor without adding the spice. Or you can simply don’t add chilies to the sauce.
You can also add powdered chicken bouillon to the tomato sauce if you prefer.