In a large skillet, heat the olive oil over medium heat. Add the minced onion and sauté until it becomes soft and translucent, about 5 minutes. Next, stir in the minced garlic and chopped jalapeño, cooking for another minute until fragrant.
Add the diced tomatoes (or canned tomatoes) to the skillet along with the prepared refried beans and tomato paste. Stir to combine. Sprinkle in the chili powder, cayenne pepper, and salt, adjusting according to your taste. Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
Once the sauce is bubbling and aromatic, create small wells in the mixture with the back of a spoon. Carefully crack the eggs into each well, ensuring they are evenly spaced. Cover the skillet and allow the eggs to poach in the sauce for about 5-8 minutes, or until the whites are set but the yolks remain runny.
Once the eggs are cooked to your liking, sprinkle the shredded Mexican cheese blend or cotija cheese over the top. Let it melt slightly before removing the skillet from the heat. Garnish with freshly chopped cilantro and avocado slices, if desired. Serve immediately with warm tortillas or tortilla chips for dipping.
