1. Preheat the oven to 400° F.

2. In a medium sauce pan over medium heat, heat the olive oil.

3. Add the garlic, and cook for 1 minute.

4. Add the onion and bell pepper, and cook for 3 minutes stirring slightly.

5. Add the diced tomatoes, tomato paste, lemon juice, oregano, salt, and black pepper. Stir and cook for 3 minutes.

6. Remove from the heat. In a 3-quart rectangular baking dish, add half of the sauce. Arrange the fish fillets over the sauce. Pour the remainder of the sauce over the 4 fish fillets.

7. Place the dish, uncovered, in the oven, and bake for 20 minutes.

8. Remove the dish from the oven, and top with the chopped parsley.

1. Heat a large skillet to medium heat, add tortillas in single layer and cook until warm and slightly toasted on each side (about 2 minutes). Remove and cover to keep warm.

2. Heat oil in the large skillet. Crack each egg into the skillet carefully, without breaking yolks. Fry eggs until the whites are set and the yolk is cooked.

3. Heat refried beans and salsa on the stovetop or microwave and cover to keep warm.

4. To serve, spread 1 tablespoon of beans on each tortilla, top with one cooked egg, ½ cup of tomato salsa, and top with 1 tablespoon cojita cheese (or feta). May sprinkle with additional optional toppings as desired, such as chopped fresh cilantro, avocado or jalapeño.