Begin by bringing a medium saucepan filled with water to a gentle simmer over medium heat. Crack one egg into a small bowl for a smooth transfer, then gently slide it into the simmering water. Repeat with up to four eggs and poach them for 3–4 minutes, until the whites are set, but the yolks are still runny. Use a slotted spoon to carefully remove the eggs and set them on a plate lined with paper towels.

In a large skillet, heat a tablespoon of olive oil over medium heat until shimmering. Add corn tortillas one at a time, toasting them for about 30 seconds on each side until warm and slightly crispy at the edges. Keep the tortillas covered to retain their heat while you toast the others.

Using the same skillet, add your refried beans over medium heat. Stir in a pinch of chili powder, salt, and pepper for added flavor. Cook for about 2–3 minutes, stirring often, until the beans are warmed through and creamy. Once heated, remove them from the heat.

Grab your toasted tortillas and place one on each serving plate. Generously spread a layer of warm refried beans on each tortilla, creating a creamy base. Carefully place one poached egg on top of the beans on each tortilla.

Slice ripe avocados and place them atop the poached eggs, followed by fresh diced tomatoes and a sprinkling of crumbled queso fresco. Add fresh cilantro, drizzle with lime juice, and sprinkle with paprika if desired. Serve immediately, optionally with hot sauce.