To make the sauce, combine the tomato sauce, paprika, cumin, and oregano in a small saucepan. Bring to the boil and then reduce to a low simmer for five minutes. Taste for seasoning and add salt, pepper, and cayenne to taste.

When the chips and sauce are ready, prepare the avocado, radishes, and queso fresco, then set aside.

In a small non-stick pan fry the eggs. At the same time, add the chips and sauce to a small cast iron skillet or similar, and place over a low-medium heat. 

When the chips have softened a little (but not soggy!), sprinkle the queso fresco over the top and add the avocado and radishes.

Finally, add the fried eggs, season with black pepper, and garnish with fresh cilantro leaves.