Ingredients
- 1 (15-ounce) can whole peeled tomatoes, undrained
- 1/4 cup diced yellow onion
- 1/4 cup cilantro leaves, plus more for garnish
- 1 large clove garlic
- 1 jalapeno pepper (seeded if desired)
- 1/2 teaspoon salt
- 5 ounces chorizo, casings removed, diced
- Vegetable oil
- 4 (6-inch) corn tortillas, plus more for serving, optional
- 1 (16-ounce) can refried beans, optional
- 4 eggs
- 1 avocado, pitted, peeled and diced, for garnish
- 3/4 cup (3 ounces) crumbled queso fresco or grated Monterey Jack, for serving
- Sour cream, for serving
Directions
In a food processor, combine the tomatoes (with juices), onion, cilantro, garlic, jalapeno, and 1/2 teaspoon salt; puree until smooth. Transfer mixture to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.
In a large skillet over medium-high heat, cook the chorizo until browned. Add to the sauce and cover again.
Add 1 tablespoon vegetable oil to the fat in the large skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan, if necessary.
Heat the refried beans (if using) in a large skillet. Spread the beans on the tortillas.
Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the pan. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover, and cook until set, about 1 minute more. Place one egg on each tortilla and spoon the warm sauce over the eggs. Sprinkle with the avocado, cheese, and additional cilantro. Top with a dollop of sour cream

















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By dickweed
on January 07, 2012
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Very good and pretty easy. We liked the tortillas a little crisp, and would prefer monterey jack cheese or pepper jack instead of the mexican cheese.
By spenchef
on January 07, 2012
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We tried this, this morning it is soooo good. We didn't have chorizo so it was just vegetarian. We really liked the frefried beans and we used pepperjack cheese, we also put it on a bed of shredded iceburg lettuce. They do that alot in the Mexican Restaraunts around here and it just adds a level of freshness to it. I felt like it was fairly healthy. Will do this often. Thank you Paula and Jamie.
By baaaas
on October 02, 2011
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It was sooooooo good. Because I'm vegetarian I substituted with vegetarian sausage and it was delicious!
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