Heat the refried beans in a saucepan. Cover and set aside.

Heat the enchilada sauce in a small saucepan. Cover and set aside.

Preheat the oven to 110°C/225°F/ Gas 1/4. Put a 5 mm (1/4 in) layer of oil in a small non-stick frying pan and heat carefully. When the oil is hot, add the tortillas, one at a time, and fry for about 30 seconds on each side, until just crisp. Remove and drain the tortillas on kitchen paper and keep them warm on a baking sheet in the oven. Discard the oil used for frying. Let the pan cool slightly, then wipe it with kitchen paper to remove all but a film of oil.

Heat the frying pan over a low heat. Break in two eggs and cook until the whites are just set. Season with salt and pepper, then transfer to the oven to keep warm. Repeat to cook the remaining eggs.

To serve, place a tortilla on each of four plates. Spread a layer of refried beans over each tortilla, then top each with an egg. Spoon over the warm enchilada sauce, then sprinkle with the cheese. Serve hot.

For a simple enchilada sauce, blend a can of tomatoes with 3 garlic cloves, 1 chopped onion, 45 ml (3 tbsp) chilli powder, 5 ml (1 tsp) each cayenne and cumin, and 2.5 ml (1/2 tsp) each dried oregano and salt.