Savory Breakfast Belizean Fry Jacks

Refried Beans: In large, high-sided skillet set over medium heat, add oil. Add green onion, white onion and garlic; cook, stirring frequently, for 3 to 5 minutes or until softened and fragrant. Add MAGGI Hot and Sweet Sauce, cumin, oregano and salt; cook, stirring, for 1 to 2 minutes or until coated. Stir in pinto beans and 4 cups (1 L) water

Reduce heat to medium-low and bring to a simmer, stirring occasionally, for 3 to 4 hours or until beans are very tender and most of the liquid has evaporated. Mash beans in the skillet until smooth, then cook, stirring occasionally, for 15 to 20 minutes or until mixture is thick. Remove from heat and cover to keep warm

Fry Jacks: In medium bowl, whisk together flour, baking powder and salt. Add shortening. Using fork, cut shortening into flour until mixture resembles a course meal. Gradually add Perrier, then coconut milk, scraping down sides, to create a soft dough. Divide mixture into 4 portions and let rest at room temperature for 10 to 15 minutes

In deep-sided skillet set over medium-high heat, preheat oil to 350°F or until shimmering

On lightly floured work surface, flatten each portion into a 6- to 7-inch (15 to 18 cm) round. Cut each round in half to make 8 half-circles, then cut 2 slits in center of each half-circle to make vent holes

Working in batches to avoid crowding, add dough half-circles to preheated oil. Cook, turning once, for 4 to 6 minutes or until golden and puffed. Using slotted spoon, transfer fry jacks to paper towel–lined plate to drain

Assembly: Divide fry jacks, fried eggs and cherry tomatoes among 4 serving plates. Serve with refried beans