Directions:

1. Roast the tomatoes, chiles, onion and garlic on a flat griddle or skillet at medium heat, until they start to sizzle. Remove from the stove and then transfer to a blender glass. Very carefully, blend the roasted tomatoes, peppers, onions and garlic until they blend well. Pour the sauce in a bowl and season with salt to taste.
2. In a non-stick skillet, heat 1 tablespoon of olive oil to medium heat. One by one, brown the tortillas with the hot oil for about 30 seconds on both sides, adding more oil when needed.
3. In the same skillet, cook one or two eggs to taste (sunny side up or scrambled) in a drip of olive oil; season with salt and ground black pepper.
4. To serve, place one of the browned tortillas on a plate. Place one of the eggs on top of the tortilla and top with the sauce.