1/4 cup oil
1 medium onion, chopped
1 tablespoon chopped cilantro
2 roma tomatoes, chopped
1 serrano chili, diced
salt and pepper
4 corn tortillas
4 eggs
1/4 cup grated longhorn cheddar cheese

In a sauce pan, heat 2 tablespoons of the oil. Add the onion, and cook until it begins to brown. Add the tomatoes cilantro and chili. Simmer 10 minutes.

In a skillet, heat the remaining 2 tablespoons of oil. Dip each tortilla and cook on each side (20 seconds) until soft. Drain on paper towels.

In the same skillet cook the eggs sunny-side up. Season with salt and pepper. Place on tortilla on each plate. Top with cooked egg. Spoon tomato sauce on top. Sprinkle with grated cheese and serve with warm tortillas.