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Place the fire-roasted tomatoes, onion, cilantro leaves, chipotle or roughly-chopped fresh chili and lime juice in a blender or food processor and blend until smooth. Pour into a small pan and warm through - let it simmer gently as you prepare everything else.
Empty the refried beans into another small pan and warm over a low heat. Add a little water if necessary to loosen.
Warm a skillet over a medium heat and warm each tortilla for a minute or two on each side until soft and gently warm. Keep warm wrapped in a dish towel or wrapped in foil in a low oven (around 200F).
Once you've warmed the tortillas, add the oil to the skillet and once warm, add your eggs. Fry until they are the cooked as you prefer. If you want the yolk cooked more, either turn and cook on other side after a minute or two or baste the yolk with the hot oil by tipping the pan slightly to the side and using a spoon to collect the oil and pour it over the yolk. Repeat this a few times (you'll see the color change).
Cut open, peel and slice the avocado and crumble or grate the cheese.
To serve, place the tortillas on plates and top with some refried beans. Place the eggs on top then drizzle over with the warm salsa. Top with a little cheese and avocado on the side.