For the red salsa: Roast the tomatoes, onion, garlic, and chiles on a griddle or skillet until charred but not burned. Add a little water and blend, or mash in a mortar if you prefer.

For the green salsa: Roast all the ingredients, then blend with a little salt.

While the salsas are roasting, fry the tortillas.

Once everything is ready, fry the eggs.

Serve with refried beans and fresh cheese.