Finely chop the garlic and onion, then sauté them in oil. Add the sliced tomatoes and cook over low heat. Stir in the parsley and cilantro. Season with salt, pepper, and soy sauce.

Fry the tortillas in oil until golden and crispy. In a separate pan, cook the eggs sunny side up in margarine.

Spoon the hot tomato sauce (chirmol) over the eggs when serving. Serve with refried black beans on the side.