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1
In a medium saucepan, heat 2 tablespoons of the oil.
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2
Add the garlic and half of the onion and cook over moderately high heat, stirring, until softened, about 5 minutes.
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3
Add the tomatoes, chipotle and adobo sauce and cook over low heat, stirring, until the tomatoes have broken down but are still slightly chunky, about 20 minutes.
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4
Stir in the lime juice and cilantro and season with salt and pepper; keep warm.
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5
Meanwhile, in a medium skillet, heat 2 tablespoons of the oil until shimmering.
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6
Add the remaining onion and cook over moderately high heat, stirring, until softened, about 5 minutes.
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7
Add the ham and cook, stirring, until browned, about 5 minutes.
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8
Add the beans and water, season with salt and pepper and cook over moderately low heat, mashing, about 10 minutes.
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9
Preheat the broiler.
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10
Spoon the bean mixture into 6 ovenproof shallow bowls and top with 2 folded tortillas.
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11
Set the bowls on a sturdy baking sheet.
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12
In a large nonstick skillet, heat 1 tablespoon of the oil.
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13
Crack 4 eggs into the skillet and cook over moderate heat until the bottoms are just set, about 2 minutes.
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14
Transfer 2 eggs to each bowl.
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15
Repeat 2 more times with the remaining oil and eggs.
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16
Sprinkle the queso fresco over the eggs.
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17
Broil the eggs 6 inches from the heat for about 1 minute, until the cheese is lightly browned and the egg yolks are just set.
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18
Spoon the warm tomato salsa on top and serve with sour cream.
