Prepare the tortillas:

Cut the corn tortillas into quarters or strips, depending on your preference.

Heat vegetable oil in a large skillet over medium-high heat. Once hot, fry the tortilla pieces until crispy and golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Make the salsa verde:

In a saucepan, combine tomatillos, jalapeño, and water to cover. Bring to a boil and cook until softened, about 10 minutes.

Drain and transfer to a blender. Add cilantro, onion, garlic, lime juice, and salt. Blend until smooth and set aside.

Make the Salsa Roja:

Dry-toast the guajillo chilies in a skillet until they puff up. Remove the seeds and soak the chilies in hot water for 10 minutes.

In the same skillet, char the tomatoes, onion, and garlic until blackened on all sides.

Blend the chilies, tomatoes, onion, garlic, cumin, and a pinch of salt until smooth. Adjust seasoning as needed.

Cook the eggs:

In a separate pan, fry the eggs sunny-side up, seasoning with salt and pepper. Set aside.

Assemble the Chilaquiles:

In a large skillet, heat the salsa verde and salsa roja together, stirring to create a spicy, tangy blend.

Add the fried tortilla pieces to the skillet, tossing them gently to coat in the sauce. Allow the tortillas to simmer in the salsa for 2–3 minutes, until they soften slightly but remain crispy on the edges.

If used, add the shredded chicken to the skillet, mixing it with the tortillas and sauce.

Serve:

Divide the chilaquiles into plates. Top each serving with a fried egg.

Garnish with crumbled queso fresco, Mexican crema, diced red onions, chopped cilantro, avocado slices, and pickled jalapeños if desired.

Serve with lime wedges on the side for an extra burst of freshness.