1. Preheat oven to 375 degrees.
2. In a 12 inch oven proof skillet, drizzle 1 t olive oil. Spread 1-2 T of refried beans on each tortilla. Layer four tortillas in pan in t-shape. Spread 3-4 T of enchilada sauce, ¾ cup of mozzarella cheese and ¼ cup of queso fresco over tortillas. Layer remaining 4 tortillas in t-shape so that entire bottom of pan is covered. Sprinkle 3-4 T of enchilada sauce, ¾ cup of mozzarella cheese and ¼ cup of queso fresco over second layer. Bake for 20 minutes or until cheese is bubbling.
3. Heat frying pan over medium heat on stove. Cook 4-6 eggs, sunny side up, about 4-6 minutes. Remove tortillas from oven, place eggs on top. Sprinkle with ½ cup queso fresco, 2 diced avocados and fresh cilantro. Drizzle with any remaining enchilada sauce, to taste.

For the enchilada sauce:

1. Heat olive oil in pan.
2. Add spices and tomato paste, mixing well.
3. Slowly add broth, whisking as you add it.
4. Heat thoroughly. Sauce will thicken as it cools.