Heat 2tbsp oil in a pan and add the onion and chilli. Sweat over a low heat for about 10 minutes until the onion is soft.
Add the garlic, then cook for a few more minutes and add the tomatoes.
Break up the tomatoes with a wooden spoon and add the sugar, salt and pepper and a few splashes Worcestershire sauce. Leave to cook gently for about 20 minutes.
Warm the tortillas in a low oven to make them pliable.
Just before serving, heat 1tbsp oil in a pan and fry the eggs, two at a time, spooning oil over them to cook the yolks a little. Season and cook to your liking.
To serve, lay a tortilla out and top with a fried egg, crumbling the cheese over the egg before gently rolling it up and placing on a plate. Repeat with the remaining wraps, then spoon over the hot tomato sauce.
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