Combine garlic, onion and tomatoes and chilies in food processor
until finely chopped. Season with thyme and salt. In a skilled over medium heat, reduce
sauce until it thickens a little, and then add the water. Fry
tortillas in oil for a little bit, but do not allow them to become crisp. Keep warm and set side. Fry eggs in hot oil. Place a fried tortilla on a plate. Place fried egg on top, and pour some of the onion and tomato mixture on top of the egg. Serves 6.