Instructions

1. 1

   To make the refried beans, drain the beans, reserving some of the liquid from the can. Rinse the beans and set aside. Heat 3 tbsp of lard in a frying pan and fry 1 chopped onion and 3 garlic cloves over a medium heat for 5–10 minutes, or until golden. Increase the heat and add the beans in spoonfuls. Take care as they will spit as you stir them round quickly.

   
   

2. 2

   Mash with a potato masher, adding some of the reserved liquid, if necessary, to make a coarse purée. Add the stock cube or salt, and continue cooking over a low heat, stirring frequently, until thick.

   
   

3. 3

   To make the sauce, place the tomatoes, chillies, 2 garlic cloves, and 1 onion in a blender or food processor and process to a paste. Heat 1 tbsp of oil and fry the paste for 5 minutes, stirring frequently. Add the tomato purée, cumin, oregano, wine vinegar, and sugar, and allow to simmer for 10 minutes, adding water if the sauce becomes too thick.

   
   

4. 4

   Heat 1 tbsp of the oil in a frying pan until very hot. Fry each tortilla for approximately 30 seconds on each side, or until hot but not crisp. Keep warm. Add the remaining oil to the pan and fry the eggs.

   
   

5. 5

   To serve, place each tortilla on a warmed serving plate and place an egg on top. Spoon a generous amount of the heated sauce over each egg. Serve with the refried beans, a sprinkling of chopped coriander, and slices of avocado. Spoon any remaining sauce into a bowl to serve separately.