Eggs and Refried Beans

Serves 4

2 cups of refried beans, heated very hot
2 cups of your favorite Mexican tomato sauce, heated very hot
2 tablespoons of corn oil
8 corn tortillas
8 eggs
1/2 cup of shredded Monterey Jack or Cheddar cheese
1/2 cup of chopped fresh cilantro
2 green onions sliced thin

Heat a thin film of oil in a heavy cast-iron skillet. Add the tortillas, 1 at a time and cook for 30 seconds on each side, or until toasted. Add a bit more oil for each tortilla.

Place 2 overlapping tortillas per portion on the bottom of a shallow casserole or in individual baking dishes.

Preheat the broiler. Spread equal amounts of the beans over the tortillas. Spread the tomato sauce over the beans. Use a spoon to form 2 hollows on the surface of the sauce and beans.

Carefully break an egg into each hollow in the sauce.

Sprinkle with the cheese. Broil for 8 to 10 minutes, or until the cheese is bubbling and the egg whites are set.

Garnish with the cilantro and the green onions.