2 tablespoons chopped onion
2 cloves garlic
1/2 teaspoon ground cumin
4  Frontier whole cloves
1/4 teaspoon Frontier dried thyme
4 tablespoons water
1/2 cup oil
1 1/2 cups chopped tomatoes
1/2 cup tomato sauce
1/4 cup chopped green chilies
1 teaspoon salt
4  corn tortillas
2 to 4  eggs
4 tablespoons refried beans
4 tablespoons diced ham
 Grated Cheddar or  Jack cheese (optional)

In a blender, purée the first six ingredients. Strain. Heat 2 tablespoons oil in a small saucepan, add the purée and stir for one minute. Add tomato, chilies, tomato sauce and salt and cook for 5 minutes. Heat the remaining oil in a skillet. Fry each tortilla for 30 seconds, turning if necessary. Pour off most the oil; add eggs and fry or scramble until set. Place a tortilla on a plate. Spread with half the beans and place eggs on top. Cover with the other tortilla, spoon the tomato salsa on top and garnish with ham and cheese.