Huevos Rancheros

Today got up late and lazy which is norm for me on any holiday . But I woke up with a big appetite. As I got up late, I thought of combining the breakfast and lunch in one meal - have a big meal that would keep my family full till the dinner-time. When I checked my refrigerator  I had some veggie loaded chillis and some ripe avocados that needed to be used up. As always I had Tortillas  in my pantry. So whipping this up took only about 10 minutes and it was one delicious and wholesome meal.
Huevos rancheros - means "Rancher's Eggs" in Spanish and is a traditional mid-morning food served in Mexican farms. Non-Mexican additions like cheese, sour cream, lettuce etc. also became part of the many variations of the basic recipe over the years.

Recipe source: Foodnetwork
Ingredients
One 15-ounce can whole peeled tomatoes, undrained
1/4 cup fresh cilantro leaves, plus more for garnish
1/4 cup diced yellow onion
1 large clove garlic, peeled and smashed
1 jalapeno pepper (seeded if desired)
1/2 teaspoon kosher salt
5 ounces cured chorizo, casings removed, diced
Vegetable oil
Four 6-inch corn tortillas, plus more for serving, optional
One 16-ounce can refried beansor vegetarian chilli optional
4 large eggs
1 avocado, pitted, peeled and diced, for garnish
3/4 cup (3 ounces) crumbled queso fresco or grated Monterey Jack, for serving
shredded iceburg lettuce
Sour cream, for serving
Method:
In a food processor, combine the tomatoes (with juices), cilantro, onions, garlic, jalapeno, and salt; puree until smooth. Transfer the sauce to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.

In a large skillet over medium-high heat, cook the chorizo until browned, about 5 minutes. Add to the sauce and cover again.

Add 1 tablespoon vegetable oil to the fat in the skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary.

Heat the refried beans, if using, in a small saucepan. Spread the beans on the tortillas.I have used a  chilli that I made with black beans and kidney beans and loaded with veggies

Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover and cook until set, about 1 minute more. Place some lettuce on the tortillas followed by beans or chilli ,sauce top it with 1 egg. Sprinkle with the avocado, cheese and additional cilantro. Top with a dollop of sour cream. Repeat  with the rest of tortillas.