Gently stir tomatoes, black beans, onion ½ cup oil, lime juice, coriander, hot sauce and salt in a medium bowl for the salsa. Set aside.
Divide spring greens into 6 portions and set aside.
Brush all 6 tortillas with a tablespoon of olive oil and sprinkle a pinch of salt. Toast tortillas for 1 minute a side and then quarter them and wrap them in foil to keep warm.
Divide the salsa among the plated greens leaving ½ cup of salsa in the bowl. On 2 large non-stick skillets on medium-high heat, divide the remaining oil and crack 3 eggs into each pan and turn the heat down to medium.
Cook eggs until the whites become opaque and the yolks are golden. Place one egg on each plate and sprinkle the feta and remaining salsa. Use the coriander as a garnish.