For a simple enchilada sauce, blend a can
of tomatoes with 3 garlic cloves, 1 chopped onion, 3 tbsp chili powder,
1 tsp each cayenne and cumin, 1/2 tsp each dried oregano and salt.
1lb can refried beans
1.25 cups enchilada sauce
oil, for frying
4 corn tortillas
1.25 cups grated
salt and ground black pepper
Preheat the oven to 110C / 225F / Gas 1/4.
Put a 1/4 inch 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
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.