1. Poach the eggs, or fry them sunny side up.
2. Chop the cilantro.
3. Place the enchilada sauce and cilantro in a small pan over medium heat and simmer for 3 to 4 minutes. 4. Place the tortillas on two plates. Top each with two eggs. Spoon half the sauce over the eggs, followed by half the cheese. Repeat. Serve while hot. Aye, me gusta!
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