4 free range eggs
Four 6-inch corn tortillas,

1 can peeled tomatoes
1/4 cup fresh coriander leaves, plus more for garnish
1/4 cup diced onion
1 clove diced garlic
1 avocado peeled and diced (optional)

1 can of refried beans

1/2 cup of grated feta cheese (optional)

salt and pepper to taste
Vegetable oil



Combine in a recipient: tomato with juice, coriander, onions, garlic and 10 table spoons of KANKUN CHIPOTLE SAUCE.

Blend in a food processor, add salt and pepper to taste.

Put the sauce in a pan and simmer over medium-low heat for about 15 minutes, until is slightly tickened.

In a different pan, add vegetable and fry the tortillas one by one until light golden not too crispy, put in a plate when ready.

Add another tablespoon of oil to the pan and fry the eggs working in batches, cook until edges golden and soft centre.

Heat the refried bean.

Spread the beans on the tortilla, put one egg on top of each tortilla and add warm the sauce on top until well cover.

Sprinkle with coriander, avocado and cheese (optional).

You could served with additional fry tortillas.