migas with tomato-chipotle coulis

INGREDIENTS

• 2 large, round tomatoes or best available
• 2 garlic cloves, minced
• 1/2 white or Spanish onion, minced (Torres says the white onion is more commonly used in Mexico)
• 1 chipotle en adobo, from a can (I used half of one and thought it had a plenty-big kick, you can always start with a quarter and add more if desired)
• Kosher or sea salt to taste
• 2 links Mexican or Spanish chorizo, removed from casing, diced or coarsely chopped
• 4 tablespoons oil (a mixture of corn and olive oil works best)
• 8 eggs, lightly beaten
• 20 corn tortilla chips, preferably fresh
• Fresh cilantro for garnish