Add chorizo to a medium skillet and sautee over medium heat, breaking apart the pork into small crumbles with a wooden spoon or rubber spatula. Cook for about 10 minutes until crispy. Leave in the pan and cover with lid to keep warm while you prepare the other ingredients.

Remove the pits from all the avocados and add the flesh to a small bowl. Mash the avocados together with the lime juice, salt and pepper. Set aside.

Preheat your oven to broil. Place the tortillas on a large baking sheet. Place them on the top rack in the oven. Broil for five minutes on each side, until slightly crispy. If you want to skip this and just buy store bought tostadas, go for it.

Add olive oil to a medium skillet. Heat the skillet over medium/high heat until the oil starts to almost ripple. Crack one egg into the hot oil and then stand back. Crack another egg into the other side of the skillet. The eggs will sputter and hiss. Cook for a minute until the edges get brown and the white is opaque. Remove eggs with a slotted spatula and set on a plate off to the side. Keep the oil hot and cook the next two eggs exactly the same way.

Smash some of the avocado mixture on to each tostada. Add a few spoonfuls of chorizo and then top with an egg. Crumble some cheese on top and finish with whatever toppings you desire.