Add the tomatoes, peppers, onions, and garlic to a sheet tray lined with parchment paper, and coat in the 3 tablespoons of oil and season with salt and pepper.
Roast in the oven at 425° for 30 minutes and then add to a blender and pulse a few times so that it is like a chunky salsa. Transfer to a saucepot, adjust seasonings with salt and pepper, and keep warm over low heat.
While the vegetables are roasting you can prepare everything else. In a large frying pan add some neutral flavored oil and heat over medium heat or until it is 350°.
Fry the corn tortillas until crispy in batches, which takes about 1 minute per side. Place them on a rack over a sheet tray to drain.
In that same oil, fry eggs to your desired amount of doneness. Be sure to season them with salt and pepper.
Serve the eggs on top of the crispy tortillas and top off with salsa. Other things to serve it with are warm refried beans, queso fresco cheese, and cilantro.
Notes
Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep the ingredients separate for up to 30 minutes before assembling and serving.How to Store: Keep the ingredients separate and covered in the refrigerator for 3 to 4 days. Be sure to keep the fried corn tortillas covered and at room temperature. These will not freeze well.How to Reheat: Reheat the beans according to their reheating instructions, warm the tortillas, fry new eggs, and add on salsa.While my recipe is very classic, please feel free to expand and add additional toppings and side dishes to accompany this.