Place tomatoes and enough water to cover in a medium saucepan over medium heat. Boil until the tomato skins begin to peel. Remove from heat and drain. Transfer to a blender.

Heat Oleíco Oil in a large skillet over medium heat. Quickly fry the arbol chiles. About 10 seconds or dark spots begin to appear. Remove from heat and add to blender. Add onion, garlic, tomato sauce, garlic salt and ¾ cup water tomatoes boiled in. Blend until smooth. Set aside.

Heat oil the arbol chiles fried in over low-medium heat. Add beaten eggs and fry until set. Slice egg into large pieces. Pour in sauce, add epazote sprig, cover and simmer for 10 minutes.

Serve with refried beans and tortillas.