In a medium saucepan, bring the two tomatoes to a boil with the serrano peppers and add water until you cover the tomatoes. Let them cook for 5 - 10 minutes, or until you notice the skin of the tomatoes tearing.

Once they are ready, peel the tomatoes and add them to the blender along with the serrano pepper.

Add ¼ cup of the water used to boil the tomatoes, onion, garlic clove, salt, and pepper. Blend until smooth.

Heat a tablespoon of oil in a large nonstick skillet over medium heat.

Once it’s hot, add a tortilla and lightly fry it on both sides. This will take around 2 minutes.

Once it’s ready, set it on a plate and repeat with the other tortilla.

Warm the refried beans and spread some of the beans onto the tortillas.

Continue with the fried eggs. Add the other tablespoon of oil into the skillet, and fry one egg at a time. Let it cook between 2 and 4 minutes depending on how much you want it cooked. Ideally, have a runny yolk or over easy.

Once it’s ready, place it over the tortilla , on top of the beans. Repeat with the other egg.

Place them on the plates you are serving and spoon some of the sauce over your eggs. Sprinkle with fresh cilantro and Cotija cheese if you decide to use some.