Preheat oven to 450 degrees. Bring saucepan of water to a boil. Add tomatillos and boil for 8 minutes, strain and cool. Line anaheim chiles on a sheet tray and drizzle with olive oil. Roast in oven for 20 minutes or until charred. Let cool and peel off skin. Add tomatillos, chiles, 1/2 bunch cilantro, 3 peeled garlic cloves, 1/2 t. salt and 1/2 t. lime juice to the large bowl of Cuisinart and pulse until incorporated. Store in refrigerator overnight or until needed.
In a bowl, combine most of the tomatoes and sweet peppers (save some for garnish), the onions, mango, papaya, pineapple, cumin and 2 peeled & diced cloves garlic. Season with salt, white pepper and diced cilantro (save some for garnish) to taste and toss. Refrigerate.
Heat the refried beans in a pot over medium heat and set aside. Warm the tomatillo sauce in a sauce pan over medium heat and set aside. On each plate, place a tortilla, cover with a large spoonful of refried beans and a large spoonful of tomatillo sauce. Sprinkle with cheddar cheese and top with 2 eggs, over easy, a large spoonful of tropical salsa and feta cheese. Garnish with diced cilantro, tomatoes and sweet peppers. Enjoy!