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1
In a food processor, combine the tomatoes (with juices), cilantro, onions, garlic, jalapeno, and salt; puree until smooth.
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2
Transfer the sauce to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes.
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3
Cover and keep warm over low heat.
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4
In a large skillet over medium-high heat, cook the chorizo until browned, about 5 minutes.
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5
Add to the sauce and cover again.
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6
Add 1 tablespoon vegetable oil to the fat in the skillet.
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7
Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds.
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8
Flip and cook for 30 seconds more.
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9
Transfer to an individual plate.
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10
Cook the remaining tortillas, adding a bit more oil to the pan if necessary.
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11
Heat the refried beans, if using, in a small saucepan.
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12
Spread the beans on the tortillas.
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13
Add another tablespoon of oil to the skillet.
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14
Working in batches, crack the eggs into the skillet.
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15
Cook until the bottoms are set and the edges golden, 1 to 2 minutes.
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16
Turn the heat to medium-low, cover and cook until set, about 1 minute more.
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17
Place 1 egg on each tortilla and spoon the warm sauce over the eggs.
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18
Sprinkle with the avocado, cheese and additional cilantro.
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19
Top with a dollop of sour cream.
