Coarsely chop your tomatoes, onion, and jalapeño, removing the seeds and inside membrane of the peppers if heat sensitive. Smash a couple of garlic cloves with the side of your knife or the heeal of your hand.

In a large pan, heat 1 tablespoon of oil over medium heat until it starts to shimmer. Add the tomatoes, onion, jalapeño, garlic, and 1 teaspoon of salt.

Cook the veggies, stirring every now and then, until they get really soft, about 20 to 25 minutes.

Add the cilantro and cumin and simmer another 5 minutes, or until the cilantro is wilted.

Pour in ¼ cup of broth.

Use a hand blender, or place contents in your blender, and blend the mixture for about 20 to 30 seconds until it looks like chunky tomato sauce. Set aside.

In a small saucepan, melt 2 tablespoons of bacon fat, lard, butter, or oil. Add in one 16 ounce can of refried beans and heat until bubbly. Season with ¼  teaspoon cumin, and kosher salt and black pepper to taste.

Heat a nonstick pan over medium heat and add a small amount of avocado oil.

Place one tortilla in the pan and cook for about 15 seconds on each side, until it puffs up a little and the edges get a little bit browned. Do the same with the rest of the tortillas, adding more oil to the pan as needed.

Cook your fried eggs the way you like them, then sprinkle them with salt and pepper.