For the salsa Verde, preheat oven to 250°C. lay the tomatillos and jalapeno on an unlined baking tray. Roast on the highest rack in the oven for 10-15 minutes or until browned and slightly softened. Remove from oven and allow to cool.
Place all salsa verde ingredients into a food processor and blitz until smooth. Refrigerate until ready to serve.
Heat the olive oil in a skillet over medium heat. Add the shallots and garlic and cook stirring regularly for 10 minutes or until softened and browned. Add the spices and sauté for a further 2 minutes or until fragrant.
Add the drained black beans and water and cook stirring regularly for 5 minutes or until thickened and warmed through. Set aside and keep warm until ready to serve.
Fill a stock pot with water and season with vinegar and salt. Heat the water over medium-high to approximately 80°C. poach the eggs, two at a time for approximately 4 minutes or until the white is just set.
To serve, toast the English muffins then top with the black beans, place one poached egg on each half then spoon over salsa and sprinkle with sesame seeds.