|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, coarsely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Jalapeno chili||1 , seeded and finely chopped|
|Canned tomatoes||16 Ounce (1 Can, 14 To 16 Ounces)|
|6 inch corn tortillas/6 inch flour tortillas||4|
|Sour cream||2 Tablespoon|
|Chopped fresh cilantro||1 Tablespoon|
1. Preheat oven to 350°F. In nonreactive 2-quart saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, garlic, and jalapeno; cook, stirring, until onion is tender, about 5 minutes. Stir in tomatoes with their juice and salt; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat; cover and simmer, stirring, 5 minutes.
2. Wrap tortillas in foil; place in oven until heated through, about 10 minutes.
3. Meanwhile, in 10-inch skillet, melt butter over medium heat. Break 1 egg into small cup. Holding cup close to skillet, slip egg into skillet; repeat with remaining eggs. Reduce heat to low; cook slowly, spooning butter over eggs to baste them and turning eggs to cook on both sides, until egg whites are completely set and egg yolks begin to thicken but are not hard, 3 to 5 minutes.
4. Place tortillas on warm plates. Place 1 fried egg on each tortilla and spoon 2 tablespoons tomato sauce over each. Top with avocado and some sour cream; sprinkle with cilantro. Serve with remaining tomato sauce on the side.