Preheat oven to 400°F.
Brush corn tortillas with EVOO and season with a pinch of salt. Arrange the tortillas on a rack over a baking sheet. Bake to crispy and golden, 8-10 minutes.
Meanwhile, heat a drizzle of EVOO in a small pot over medium-high heat. Add onions and garlic, and season with salt and pepper. Add bay, cinnamon stick, chipotle, tomatoes and tomato sauce to the pot and bring to a bubble. Reduce heat to medium and let sauce thicken 10 minutes. Remove bay and cinnamon stick.
Add a drizzle of EVOO to a medium skillet over medium-high heat. Add chorizo or bacon and brown. Add beans and season with cumin. Reduce heat to low.
Add a drizzle of EVOO to a nonstick skillet or griddle pan. Add 4 eggs and cook to order -- sunny, over-easy or fried.