In a blender, mix the tomatoes, pepper, fresh onion, garlic until a homogeneous sauce.
In a saucepan, heat a little oil, and simmer the sauce over low-medium heat for about 15 minutes stirring regularly.
Season with salt and pepper. Stir well.
In a skillet, heat 4 tablespoons of oil over medium heat. Fry the tortillas one minute on each side.
In another skillet, heat 6 tablespoons of oil and fry the whole eggs (sunny side up). Season with salt and pepper.
Add the refried beans and half of the sliced avocado (optional) on the side.
Place two corn tortillas. Add one egg on top of each tortilla then cover with the tomato sauce.
Sprinkle with crumbled fresh cheese and cilantro.