Ranch Style Eggs with Chorizo and Tomato Red Chile Sauce

Heat the olive oil in a medium saucepan over medium-high. Sauté the onions, stirring until softened. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the tomato puree, chile powders and honey; season with salt. Cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Set aside.

Pour the oil in a medium skillet to a depth of 2 inches. Heat to 360 degrees F over medium-high. Fry the tortillas, turning once, until lightly golden brown on both sides. Drain on paper towels and season immediately with salt. Heat a large skillet over medium-high; add the chorizo and brown, using a spoon to break up the meat. Remove the chorizo with a slotted spoon to a paper towel-lined plate and let cool slightly. Drain all but 1 tablespoon of the chorizo drippings and add the butter to the pan. Once the butter is melted, turn the heat to medium-low, add the eggs and season with salt and pepper. Cook over medium-low heat for 10 to 15 minutes, stirring frequently, until the mixture resembles soft curds. Return the chorizo to the pan and stir gently to mix, making sure the chorizo is in small pieces. Place 1 teaspoon of sour cream in each of 6 to 8 large shallow bowls to secure the tortillas. Top each dollop of sour cream with a tortilla, then spread 1 tablespoon of sour cream on the top of each tortilla. Place equal portions of eggs on each tortilla and ladle the warm Tomato Red Chile Sauce over the eggs. Sprinkle each with the cheese, cilantro and avocado. Serves 6 to 8.