To make the tomato sauce, heat the oil in a heavy-based saucepan over medium-high heat. Sauté the onion and capsicum until soft and lightly browned. Add the oregano and cumin and cook for about 1 minute. Add the tomatoes, enchilada sauce and stock, then increase the heat to high. Bring to the boil, stirring frequently, then reduce the heat to medium–low. Simmer for about 30 minutes or until the sauce has reduced and thickened.

To make the tomato salsa, combine all the ingredients in a bowl. Adjust the chilli, lime and salt to taste, then set aside.

Heat about 60mL vegetable oil in a small frying pan over medium heat. Test the oil with a small piece of tortilla to make sure it’s ready – it should start to bubble immediately, but if it browns right away, it’s too hot. Place a corn tortilla in the oil and cook for about 30 seconds, then flip over and cook for another 30 seconds (you want the tortilla to be golden but not hard). Drain on a plate lined with paper towel and keep warm while you cook the remaining tortillas.

Wipe out the small frying pan and heat the refried beans, if using. Meanwhile, fry the eggs in batches in a large frying pan (I like to leave the yolks runny).

Put two corn tortillas on each serving plate and top with the refried beans and fried eggs. Spoon the tomato sauce over the top, sprinkle with the cheese and finish with the fresh salsa. Serve immediately with your choice of extra accompaniments.