To make the pico de gallo, combine the diced tomatoes, finely chopped onion, cilantro, lime juice, and a pinch of sea salt in a small bowl. Cover and refrigerate until you're ready to use it.
In a small saucepan, heat ¾ tablespoon of olive oil and the cumin on medium-high heat until the cumin is fragrant, about 30 seconds. Pour in the drained pinto beans with a splash of water. Cook for 5 minutes, then mash the beans with a fork. Season with salt and black pepper. Set aside.
In a small skillet, warm the flour tortillas over medium heat until they're soft and just starting to brown in spots. Transfer tortillas to a plate and cover with a tea towel.
In the same skillet, heat the remaining olive oil and fry the eggs until the whites are fully set and the yolk is half-cooked.
Place a tortilla on each plate. Spoon one tablespoon of the mashed pinto beans on top of each. Top with the fried egg and the pico de gallo. Garnish with the crumbled feta cheese and fresh cilantro leaves.
