2 medium onions, finely chopped
1 tablespoon oil
1/4 cup red chile sauce
1 tablespoon green chile sauce
1 (8 ounce) can tomato sauce
1/2 teaspoon dried oregano, crumbled
3 large tomatoes, peeled, seeded and chopped
1 to 2 teaspoons chopped fresh cilantro
6 corn tortillas
Oil, as needed
6 fried eggs, sunny side up
12 slices avocado

Saut?onions in 1 tablespoon oil until transparent. Add red and green chile sauces, tomato sauce and oregano; bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally.

Add chopped tomatoes and cilantro. Heat thoroughly and keep warm.

Fry tortillas on both sides in hot oil and dip in sauce, coating both sides. Place on individual serving dishes and top with a fried egg. Spoon remaining sauce evenly over eggs and top with avocado slices. Pass extra green chile sauce.