5 Tbsp. canola oil or other neutral cooking oil, divided3 medium plum tomatoes, chopped1 large jalapeño chile, finely chopped1 large garlic clove, minced½ cup tomato sauce (from 1 [8-oz.] can)⅓ cup finely chopped fresh cilantro, plus more for garnish¼ cup finely chopped white onion (from 1 small onion)¼ tsp. ground cumin¼ tsp. dried oregano1¼ tsp. kosher salt, divided4 large eggs4 (6-in.) corn tortillas, warmed1 (15.4-oz.) can refried beans, warmed1 oz. crumbled queso fresco (about ¼ cup)
1. Heat 3 tablespoons of the oil in a large skillet over medium until shimmering. Stir in tomatoes, jalapeño, garlic, tomato sauce, cilantro, onion, cumin, oregano and 1 teaspoon of the salt. Cook, stirring occasionally, until tomatoes release their juices and are jammy, and onion is translucent, about 7 minutes.
2. Pour tomato mixture…