Heat oil over medium heat in a large skillet, add onion, jalapeno, garlic, 3/4 to 1 cup of Recipe #492655, and cut up tamales; gently stir, warm for about three minutes. Being careful not to scorch or over stir.
As the hash is warming, prepare the eggs either sunny side up or over easy.
To serve, dived the hash between two serving plates. Place an egg on top of each serving, top immediately with a finely grated cheese and cilantro. Serve sour cream on side if desired.