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Boil the dried peppers in about 1 cup of water until soft; about 5-10 minutes.
In a food processor, add garlic cumin and the peppers with stems removed. Add about another cup of water and blend.
You may need to add a little more water, or tomato sauce to get the consistency to your liking. ad a pinch of salt to taste. Set aside or store in the fridge up to 3 days.
In a pan with 1 tbsp of olive oil, cook chorizo and your onion for about 5 minutes and drain.
Pour about 2 cups of the red chile sauce into the pan along with the chorizo and let cook down for a minute or two.
With your oven preheated to 450, add chips cheese, the chorizo red chile sauce and top with 4 eggs. Tip: make a little crater in the spots where you want the eggs to sit so that they don't slip to the sides when you crack open.
Serve as a side, or along some rice and beans. Enjoy!