Ranch-Style Eggs with Chorizo and Tomato-Red Chile Sauce

We are always looking for new and exciting breakfast ideas for the weekends.  I came across this awesome recipe in one of our many Bobby Flay cookbooks this past weekend, and put my own little twist on it to make it a little healthier and easier.  It may seem like a lot of work for a weekend morning, but it's actually pretty simple and worth it.

Ranch-Style Eggs:
8oz chorizo
whole wheat tortillas
12 eggs
3/4 cup shredded cheddar cheese
1 avocado, chopped
fresh cilantro, chopped

Tomato-Red Chile Sauce
2 tablespoons olive oil
4 cloves garlic, chopped
1 white onion, chopped
2 tablespoons ancho chile powder
1 tablespoon pasilla chile powder
1 cup red wine
2 tablespoons honey
15.5 oz can plum tomatoes, pureed

Make the sauce: saute the onion, garlic, and chile powders in a saute pan over medium-high heat for about 1 minute.  Add the wine, bring to a boil, and reduce by 1/2, for 3-4 minutes.  Add the pureed tomatoes, 1/2 cup water, and honey and let the sauce thicken for about 10-15 minutes.  Season with salt.

Preheat the oven to 350 degrees.

Cook the eggs and chorizo in a saute pan over medium-high heat, add salt and pepper, until soft curds form, about 3-4 minutes.

Place the tortillas in the oven directly on the rack or on a cookie sheet and toast for about 7 minutes, turning once until crisp on both sides.  Bobby's (yes, we're on a first-name basis) recipe called for deep-fried tortillas, which would be awesome too, if you don't mind the extra grease.

To assemble the dish: Place a spoonful of sour cream on the plate, top with a crisp tortilla, then spread a little more sour cream on top of the tortilla.  Top with the eggs and sausage mixture, then ladle some of the sauce on top.  Sprinkle with the shredded cheese then top with fresh avocado  and cilantro.