Ranch-Style Eggs with Chorizo

Smoky and spicy chorizo adds a bold flavor to the traditional brunch dish, farm - style eggs with chorizo.
Preheat the oven to 400 degrees.In a medium saucepan, heat 1 tablespoon of oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft (5-7 minutes). Add garlic and cook, stirring occasionally (1 minute). Add the wine and cook until the mixture is reduced by half. Add tomatoes, water, chili powder, chipotle, honey and salt and cook, stirring occasionally, until the sauce thickens (20-30 minutes). Add the lime juice.While the sauce is simmering, place the tortillas on a baking sheet. Lightly brush the tortillas on both sides with 2 teaspoons of oil. Bake, turning once, until crisp and slightly golden brown (5-7 minutes).In a large nonstick skillet, heat the remaining 1 teaspoon of oil over medium-high heat. Add the chorizo and cook, stirring, until it comes apart, until golden brown (about 8 minutes). Transfer with a slotted spoon to a plate covered with paper towels (leave the melted fat in the pan). Reduce the heat to medium and crack the eggs into the skillet. Cook until the whites are completely firm but the yolks are still soft (about 2 minutes).In a small bowl, combine sour cream and lime zest.Before serving, place about 1/4 cup of the red chili sauce on each of the 4 plates. Place the crispy tortilla on top of the sauce. Arrange the eggs, remaining sauce, lime sour cream and chorizo on plates. Before serving, sprinkle with coriander, cheese and pepper, if desired. Serve immediately.