In large skillet set over medium heat, add 1 tbsp. extra virgin olive oil. Add jalapeño, onion, garlic and adobo seasoning; cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in tomato sauce and bouillon; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 8 to 10 minutes or until thickened.
In another large skillet set over medium-high heat, add 1 tbsp. extra virgin olive oil. In batches to avoid crowding and adding remaining extra virgin olive oil as needed, fry tortillas, turning once, for 1 to 2 minutes or until crispy. Drain on paper towel–lined baking sheet.
In the skillet used to fry tortillas, set over medium heat, add 1/2 tbsp vegetable oil. Add ham steak and sear, stirring occasionally, for 5 to 7 minutes or until golden brown. Transfer to a bowl.
In the same skillet set over medium heat, add remaining vegetable oil. Crack eggs into skillet and fry for 3 to 4 minutes or until cooked through.
Pour refried beans into medium microwave-safe bowl. Cover with paper towel and microwave on HIGH, stirring halfway through, for 60 to 90 seconds or until heated through. Set aside.
Spread each crispy tortilla with refried beans. Spread with tomato sauce mixture and a fried egg. Top with sweet peas, ham and queso fresco. Serve with plantains.