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Ingredients:

Eggs

• 4 tablespoons unsalted butter
• 8 large eggs

Beans

• 1 tbsp. l. olive oil
• 220g raw Mexican chorizo ​​sausage, casing removed
• 0.5 tbsp. chopped Vidalia onion
• A pinch of cumin
• 1 clove garlic, minced
• 1 can (450 g) of canned refried beans
• 6-8 pickled jalapeño rings, finely chopped
• Jalapeño brine
• 8 corn tortillas, 15 cm in diameter.
• Grated Monterey Jack cheese
• Pico de Gallo
• Chopped fresh cilantro
• Lime wedges, for serving
• Hot sauce

Preparation:

1. Eggs:
   
   Place the butter in a large nonstick skillet or two medium nonstick skillets (divide the butter if using two skillets). Heat the skillet over low heat and allow the butter to melt slightly without browning. Once melted, tilt the skillet and swirl it to coat the bottom and sides.
2. Now be careful:
   
   We're going to make double-yolk eggs (but if you're lucky enough to have a double-yolk egg, buy a lottery ticket!).
3. Crack one egg into the pan. Then crack the second egg over a bowl, leaving only the yolk in one half of the shell so the white falls into the bowl. Pick up the yolk in its shell, then use the edge of the shell to gently push the thick, translucent white apart in the pan, and pour the separated yolk right next to the other yolk. The yolks should be next to each other so they cook at the same time. Repeat with the remaining eggs until you have 4 double-yolk scrambled eggs. What to do with the whites... To avoid throwing them away, make an egg white omelet the next day. Or how about a meringue pie for dessert?
4. Fry the eggs over low heat until the whites are set and the yolks are still runny. This will take 8-10 minutes, so be patient and move on to the other ingredients. Watch the edges of the eggs to ensure they don't brown. If they cook before the other ingredients, simply remove the pan from the heat.
5. Beans:
   
   In a medium saucepan, add the oil and chorizo. Cook over medium heat, breaking it up with a spoon or potato masher until it's ground into mince. Once the orange-colored fat has released, add the onion, a small pinch of salt, cumin, and garlic and cook, stirring them in.
6. Once the onion is soft and the chorizo ​​fat has been absorbed, add the beans and sliced ​​pickled jalapeño. Cook until the beans are tender. If they become dry, add a little water or the jalapeño brine. Keep the beans warm.
7. Fry the tortillas:
   
   Place a stack of tortillas in a large, dry skillet (preferably cast iron). Cook over high heat, turning them over so that once the bottom of the tortilla is charred, it's on top of the stack. Continue flipping and alternating sides until each tortilla is charred.
8. Breakfast is ready.:
   
   Divide the beans among bowls, smoothing them out slightly with the back of a spoon. Sprinkle each serving with grated cheese and top with a double-yolked egg. Add a little pico de gallo around the edges to prevent the yolks from getting mushy. Season each yolk with salt and a pinch of black pepper. Sprinkle the entire bowl with cilantro, lime juice, and hot sauce. Serve two tortillas per serving.