Preheat oven to 180C | 356F.

In a large pan/skillet, fry the onion, garlic, capsicum and jalapeño (or chilli flakes). Fry until onion becomes transparent and the other vegetables have softened (about 4 minutes). Add the tomatoes and cilantro/coriander, and allow to gently simmer until the tomato juice begins to reduce down. Season with the stock powder, or salt to taste.

Grease an oven tray with olive oil or cooking oil spray (or line with baking/parchment paper).

Place the 2 tortillas on top of each other onto the tray. Spread with the refried beans (if using). Pour the tomato salsa over the top and create 4 'holes' in the salsa for the eggs to sit (as pictured above).

Gently crack the eggs into these holes; sprinkle the top of the pizza with cheese, and place into the oven (on the middle shelf). Bake for 15 minutes, or until the egg whites begin to whiten.

Change the oven settings to grill/broil on medium heat; continue cooking for a further 5-10 minutes, or until cooked to your liking. (If you like your egg yolk runny, take the pizza out while they're a little under as they will continue cooking in the salsa).

Top with (optional) avocado pieces, bacon (or chorizo) pieces, fresh coriander, and serve with sour cream (or greek yogurt).