Refried bean sauce with eggs on top

From South Beach Friends Wiki

http://kitchenparade.com/2010/03/refrie ... on-top.php
(there should be a very yummy looking picture of it in the link posted)....

REFRIED BEAN SAUCE with EGGS ON TOP
Hands-on time: 35 minutes Time to table: 50-60 minutes
Serves 6 (use two skillets to cook the eggs, if needed)
1/2 tablespoon olive oil
2 corn tortillas, cut in strips
1 tablespoon olive oil
1 onion, chopped
1/2 poblano pepper or 1 green pepper, chopped
1 red bell pepper, chopped
15 ounces canned red kidney beans, rinsed and drained (see TIPS)
16 ounces canned tomato sauce
6 eggs
3 ounces grated cheese, ‘Chihuahua’ cheese if available,
otherwise ‘three-cheese Mexican’, cheddar, American or another good melting cheese
Fresh cilantro, chopped
Preheat oven to 375F.

In a small skillet, heat 1/2 tablespoon olive oil until shimmery,
fry the tortilla strips until crispy, set aside.

In a large, oven-safe skillet, heat 1 tablespoon oil til shimmery,
add the onion and peppers as prepped and cook until
just soft. Set aside, keep warm.

Meanwhile, purée the beans and tomato sauce in a blender until
smooth. (Be sure to rinse the blender, this stuff dries like adobe!)
Transfer to the skillet and cook on medium high until thick
but don’t let turn into a gummy paste (see TIPS). (If making in
advance, stop here and refrigerate separately. Rewarm the bean-
tomato mixture.) Stir in the tortillas and onion/pepper
mixture. With a spoon, create four ‘cradles’ in the mixture,
sprinkle the top with cheese, then drop an egg into each
depression. Bake for 15-20 minutes or until the eggs are
cooked. Sprinkle with cilantro, serve with additional corn tortillas
and savor!

NUTRITION ESTIMATE Per Serving: 280 Calories; 12g Tot Fat; 5g Sat
Fat; 226mg Cholesterol; 351mg Sodium; 25g Carb; 7g Fiber; 9g Sugar; 16g Protein; Weight Watchers 6 points