Distribute the tostadas between plates.

To a pot over medium heat, add olive oil, refried beans, chilli powder, ground cumin and ground coriander, stir vigorously to combine, cook until hot, then spread the refried beans over the tostadas.

Pour the olive oil into a non-stick pan – just enough to coat it – crack the eggs into egg rings and fry the eggs until the whites are set and yolks still soft, then slide a fried egg onto each bean-topped tostada.

Garnish each fried egg with tomato salsa, pickled shallots, pickled purple cabbage, sliced green chillies or jalapenos, Mexican cotija or crumbly white cheese, and fresh coriander (not too much as it will be challenging to eat) and serve immediately.