Beat the eggs slightly. In a frying pan heat oil and add the eggs. Season with salt, to taste. Mix and cooked, remove from the heat. Reserve.
Roast the tomatoes, onion, garlic and on the
comal and liquefy. Sauté the sauce in a frying pan with a little
olive oil and season with salt, to taste. Cook two minutes.
Add the eggs. Cook two more minutes. Serve with refried beans, tortillas and cheese collapsed flask.