Traditional fried eggs on corn tortillas with a chunky tomato-chili salsa.
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Heat one tablespoon of oil in a skillet over medium heat and sautƩ the onion, jalapeƱo, and garlic until softened.
Add the chopped tomatoes and salt to the skillet, simmering for about 10 minutes until the salsa thickens into a chunky sauce.
In a separate small frying pan, heat a thin layer of oil and lightly fry each corn tortilla for 30 seconds per side until soft but slightly crisp around the edges.
Drain the tortillas on paper towels and place two on each serving plate.
Spread a thin layer of warm refried beans over each fried tortilla.
In the same frying pan used for tortillas, fry the eggs sunny-side up or over-easy according to your preference.
Place one fried egg carefully on top of each bean-covered tortilla.
Spoon the warm tomato-chili salsa generously over the eggs and garnish with fresh cilantro.
