Place the tomatoes, onion, garlic, and chiles on a hot skillet or griddle over high heat. Toast the chiles quickly so they don't burn, then transfer them to hot water. In a separate bowl, crack the eggs (crack each one separately to check for freshness). Add salt and pepper, then beat the eggs.

Heat oil in a pan and fry the eggs to your desired doneness. Blend the roasted vegetables and chiles very well with 1 cup of water (about 240 ml), the pinch of dried oregano, and salt.

Pour the blended sauce over the eggs without straining. Let it simmer for a few minutes, adjust salt to taste, and it's ready. If you prefer less sauce, reserve some for another recipe. Enjoy!