1/4 cup (60 milliliters) chipotle pepper with adobo sauce
1/3 cup (80 milliliters) lemon juice
1 teaspoon (5 milliliters) salt
1/2 teaspoon (2.5 milliliters) pepper
1/4 cup (60 milliliters) sliced green onions, white parts only
2/3 cup (160 milliliters) jarred roasted red peppers, strained
Preheat the broiler.
Place tomatillos, jalapeno, serrano pepper, and yellow onion on a baking sheet and broil, turning every few minutes, until everything is blackened/charred in spots the entire way around. Remove from oven and let cool. Once cool enough to handle, add everything on the baking tray to a food processor. Add garlic, cilantro, lime juice, and salt to food processor, then pulse until saucy and slightly chunky. Add honey and stir in, or blitz briefly.
Put tomatoes, garlic, bird’s eye chili, chipotle pepper with adobo sauce, lemon juice, salt, pepper, green onions, and roasted red peppers in a food processor and pulse until saucy and slightly chunky.
Heat one teaspoon (five milliliters) olive oil in a large skillet over medium heat. Add one or two tortillas to the pan, and heat on each side until soft in the middle and slightly crispy around the edges. Remove to a plate. Repeat until all tortillas have been heated.
When tortillas have been heated, in the same skillet, heat one tablespoon (15 milliliters) olive oil over medium heat. Carefully crack as many eggs as you can fit (while keeping them separate) into the pan. Fry until sunny side up, then transfer to a plate. Repeat until all eggs have been cooked.
While eggs are frying, arrange two tortillas on each serving plate so that they are overlapping slightly in the centre. Spoon some of the refried beans into a line where the two tortillas meet. Once the eggs are done, place one egg on each tortilla, then spoon two tablespoons (30 milliliters) salsa roja over one of the eggs, and two tablespoons (30 milliliters) salsa verde over the other. Repeat until all tortillas have been plated.