Ingredients:4 corn tortillas or other flat breads4 large free range eggsOil for cookingCHAR(13) + CHAR(10)For the tomato sauce:2 tbsp olive oil1 large onion, finely chopped1-2 red chillies finely chopped2 cloves garlic, finely chopped150g chorizo, chopped2 tins plum tomatoes1 tsp brown sugarsalt and black pepperchopped coriander to garnishCHAR(13) + CHAR(10)Method:Heat the oil in a wide saucepan and soften the onion and the chilli over a low heat for about 10 minutes or until soft.Add the garlic and chorizo and once the chorizo has a nice bit of colour, add the tomatoes, breaking them up a bit when stirring them in, then add the sugar.Leave to cook for 15-20 minutes until the tomatoes have cooked down and the sauce has thickened. You can add a bit of water if it gets too thick. Season with salt and freshly ground black pepper.I would dry fry the tortillas in a frying pan, but you could brush them with oil and bake them in the oven until crispy.To assemble the breakfast, top each tortilla with a couple of spoonfuls of the tomato sauce and then a fried egg (and any other toppings you would like - see below). Garnish with coriander.Top tortillas with a couple of spoonfuls of the sauce and then a fried egg (and cheese/avocado/refried beans). Garnish with coriander.