If using a food processor or blender add the tomato, onion, lime juice, garlic, and cilantro and pulse until the salsa is chopped to your desired consistency. Add a pinch of salt and pepper to taste.
In a nonstick pan brown the chicken sausage on both sides and toast the bread.
Heat the oil in a nonstick pan over low medium heat. Crack the eggs into the pan; cook for 3 to 4 minutes or until egg whites are firm and no longer runny.
Sprinkle cotija cheese over eggs and serve with salsa, toast, and chicken sausage.