Prepare all ingredients as listed above.

Prepare Café de Olla: In a small saucepan, combine water, cinnamon stick, brown sugar, and cloves. Bring to a boil. Add coffee grounds, stir, reduce heat, and simmer gently for 5–7 minutes. Remove from heat, let steep briefly, then strain before serving.

Warm the black beans and chicken in a small saucepan or microwave-safe bowl until hot.

Cook the Eggs: In a non-stick skillet, heat butter over medium-low heat. Crack in the eggs and cook sunny-side up (or as preferred). Season with salt and black pepper.

Assemble the Chilaquiles: Arrange tortilla chips on each plate. Spoon salsa verde over the chips to coat lightly. Top with black beans and shredded chicken. Add a cooked egg on top, then garnish with avocado slices, red onion, queso fresco, and cilantro (if using).

Prepare Orange Pineapple Spritzer: combine orange juice, pineapple juice, and sparkling water. Add ice optional.

Serve the chilaquiles with orange pineapple spritzer and café de olla.