Preheat the oven to 350*F. Whisk the refried beans to smooth them out. Place the crisp tostadas (see note) onto two baking sheets, in a single layer. Spread each with 1/6th of the refried beans. Sprinkle each with 1/6th of the shredded Jack cheese and bake in the preheated oven until the cheese has melted.

While the tostadas bake, melt the butter in a large non-stick skillet over medium-low heat until it just begins to foam. Tilt the skillet to spread the butter around evenly. Break the eggs carefully into the skillet. If your skillet isn’t large enough, you may have to do this step in batches.

Once the whites begin to set, season with some salt and black pepper. Add the water to the pan and cover it with a lid. Allow the water to bubble up and then remove the eggs from the heat of the burner and set aside for a few minutes. You will want the yolks of the eggs to be soft and runny.

When the cheese on the bean slathered tortillas has melted and they are heated through remove three each onto three heated serving plates. Stack the remaining three tortillas on top. Place an egg onto each tortilla stack and scatter the green onions, cilantro and crumbled Cotija cheese over top. Splash each with a bit of hot sauce and serve immediately.