In a large saucepan, combine beans, corn, tomatoes, jalapeño, curry powder, chili powder and 1/4 cup (60 mL) water. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 minutes.
Meanwhile, spread tortillas with butter. Place on baking sheet and broil for about 45 seconds or until golden and crisp. Set aside.
In a large nonstick skillet, heat oil over medium-high heat. Fry eggs to desired consistency (they may be left sunny side up or turned over).
Divide bean mixture evenly among four large soup bowls. Top each with 1 cooked egg and 2 tbsp (30 mL) shredded cheese. Serve each with half a tortilla cracker.