Cut tortillas into fourths, add into a pan with oil over medium heat in small batches. Pull when light golden brown and no longer can be bent. Salt immediately. Store in an airtight container or bag until ready to serve
FOR THE RED SAUCE:
Toast peppers and tomatoes in a pan over medium heat until tomato is charred, and pepper are fragrant.
Add 1 cup water to the pan and reduce to a simmer and cover. Let cook for 5 minutes
Add tomatoes and peppers into a blender with 1 cup of fresh water, garlic cloves and salt. Blend until smooth.
Store in an airtight container until ready to use.
FOR THE CHILAQUILES:
Add 2 tbsp oil to a pan and add about 1 cup of your red sauce and let simmer for 1-2 minutes stirring occasionally.
Toss in 2 cups of chips, making sure they’re evenly coated. Add more sauce as needed until desired consistency is reached.
Transfer to a plate, Cook eggs in a small frying pan and top over chilaquiles.