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1
Make salsas: Heat a comal (griddle) or a dry well-seasoned cast-iron skillet over moderate heat until a bead of water evaporates quickly, then roast tomatoes, tomatillos, jalapenos, and onion, turning with tongs, until charred on all sides, 10 to 15 minutes.
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2
Core roasted tomatoes.
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3
Discard stems from jalapenos.
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4
For the red salsa: Coarsely puree tomatoes, 1 jalapeno, half the onion, 1 garlic clove, and 1 teaspoon salt in a blender or food processor, then transfer to a bowl.
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5
For the green salsa: Coarsely puree tomatillos, remaining jalapeno, half the onion, remaining garlic clove, remaining teaspoon salt, cilantro, and 1/4 cup water (add more if needed for desired consistency), then transfer to a bowl.
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6
Cook the eggs: Heat 2 tablespoons oil in a small nonstick skillet over moderately low heat until hot.
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7
Gently break 2 eggs into a cup, keeping yolks intact, then pour into skillet and cook, covered, 5 minutes, or to desired doneness.
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8
Season with salt and pepper.
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9
Fry tortillas while eggs cook.
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10
Make more eggs in same manner, adding oil as needed.
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11
Fry tortillas: While each serving of eggs is cooking, heat 2 tablespoons oil in another small nonstick skillet over moderate heat until hot but not smoking.
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12
Stack 2 tortillas in skillet.
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13
Cook bottom tortilla 30 seconds on first side; then flip stack with tongs.
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14
While second tortilla cooks on bottom, turn top tortilla over with tongs, then flip stack again.
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15
Continue until both sides of both tortillas are cooked.
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16
Tortillas will soften and puff slightly, then deflate (do not let them become brown or crisp).
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17
Fry more tortillas in same manner, adding oil as needed.
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18
Put tortillas on plate, overlapping slightly, and top with eggs.
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19
Spoon a different salsa over each egg.
