Boil the tomatillos, tomatoes, and chiles together for 5 minutes. Watch carefully so they don't burst.

Blend the tomatoes and chile with garlic for the red sauce, and the tomatillos and chile with garlic for the green sauce, each in separate batches.

In separate saucepans, heat a little oil and season each sauce with salt. For the red sauce, sauté the sliced onion in the oil before adding the blended mixture.

Fry the tortillas until soft. In a small skillet, fry the eggs two at a time. Add salt and cover over medium heat until the whites are set but the edges are not browned.

Place the tortillas on a plate and top with the eggs. Pour the red sauce over one egg and the green sauce over the other so they are 'divorced.' Enjoy!