for serving: cotija cheese, avocados, radishes, hot sauce
For the salsa
In a medium pot or skillet, heat oil over medium-high heat. Add in jalapenos, onions, tomatoes, garlic, salt, paprika and dried oregano. Cook for 5 minutes, stirring occasionally until onions and peppers soften.
Add chicken stock and cook for another 10 minutes. Remove from heat.
Using an immersion blender (or regular blender), blend the mixture until it reaches the consistency you like. I prefer it slightly chunky, but many people like it completely smooth, so blend it however you'd like!
Stir in the cilantro and lime juice, taste and season with more salt if necessary. Cover and set aside.
For the eggs + tortillas
Preheat oven to 250 degrees F. This is to keep the eggs and tortillas warm since you'll likely be working in batches. If you're making this recipe for only 1 or 2 people, preheating the oven isn't really necessary.
In a small or medium skillet, heat oil over medium-high heat. Working in batches, lightly fry the tortillas for about 15 seconds per side until they've softened and are beginning to get some crispy edges. Transfer to a baking sheet, blot tortillas with a paper towel to remove any excess oil and place in oven to keep warm. Repeat until all tortillas have been softened and lightly fried.
In the same skillet, fry the eggs using the leftover oil (add more if necessary) without flipping until the whites are set and the yolks are still runny. Transfer to baking sheet in oven and repeat until all eggs are cooked. Slide 1 egg over each tortilla; top with ranchero sauce and sprinkle with cheddar and Monterey Jack.
To assemble, place two tortillas on a large plate and top each with a fried egg. Top with salsa, cotija cheese (or other Mexican cheese), avocados, radishes and more hot sauce.
No frying method - You can omit frying and just use warm tortillas instead. The overall flavor and texture won't quite be the same, but it still works. I recommend heating the tortillas in a skillet or griddle until they've crisped up a bit. Then transfer them to a tortilla warmer or a zip lock plastic storage bag to keep them warm. The heat from the tortillas will produce some condensation in the warmer/bag which will in turn keep the tortillas soft and pliable until ready to eat.