Heat a little oil in a heavy-bottomed pot and gently saute onion, capsicum, chorizo, chilli and garlic until reasonably tender, stirring now and again.
Then add tomatoes and seasonings. Stir, turn heat down and simmer for 5 mins, adding a little water if needed.
Spread out the mixture and make four indents. Carefully break the eggs in the holes, cover and cook until eggs are set.
Heat tortillas on a preheated ridged grill (or BBQ) or wrap in kitchen foil and cook in the oven.
Sprinkle coriander over the top of the eggs and serve as is with halved tortillas on the side.
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