15 ml extra virgin olive oil
1/2 medium onion, chopped
425 g chilli tomato sauce
85 g diced green chillies
Chipotle chilli powder, adobo sauce, or ground cumin to taste, optional
4 corn tortillas
Butter
4 large eggs
1 tbsp fresh cilantro, chopped, optional
Trim and cut chillies into strips, microwave until pliable
Heat 15 ml oil, sauté onions and garlic until softened
Add oregano and chilli strips, cook briefly
Add tomatoes and chipotle, simmer for 10 minutes
Purée mixture, stir in cilantro, soy sauce, and lime juice, season to taste
Heat 45 ml oil, fry tortillas until lightly browned
Fry eggs, basting with hot oil
Serve 2 tortillas topped with 2 fried eggs and salsa
Sprinkle with Cotija cheese and cilantro
Serve with refried beans