Roast the tomatillos on a griddle or skillet over medium heat until the skins are charred.

Or you can boil them... (I prefer the roasted flavor.)

Roast 4 garlic cloves and the dried chiles on the griddle or skillet until they turn black. You can also roast the green chiles, or leave them raw—either way works well.

Once everything is roasted, blend half the tomatillos with the 10 dried chiles and 2 garlic cloves, without water, and add a pinch of salt. Do the same with the other half of the tomatillos, the green chiles, and 2 garlic cloves.

One salsa should be red (brownish) and the other green.

In a skillet, fry the bacon without oil; the bacon will release its own fat. You can use this fat to cook the eggs.

Cook the two eggs: carefully crack them into a hot skillet with oil (or the bacon fat), keeping the yolks intact (or as you prefer). Add ground salt and, if you like, pepper.

To serve: place the eggs on a plate and arrange bacon slices on each side (north and south, or east and west). Spoon the green salsa on one side and the red salsa on the other, keeping them separate (that’s where the name comes from).

And that’s it! (You can serve with refried beans and your choice of sides like tortillas, bolillo, or bread.)