Chilaquiles Rojos

Combine the tomatoes, chiles, cumin, oregano, 1/4 chopped onion and garlic in a blender, and blend until coarsely pureed.

Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat and fry the corn tortilla's to crisp them up Remove and set aside on paper towels to drain.
Then, and add a drop of the puree. It should sizzle. Add all of the tomato puree, and cook, stirring, for about five to ten minutes, until the sauce darkens, thickens and begins to stick to the pan.
Add water or stock if the mixture seems dry, and season to taste with salt.
Turn the heat to low, and simmer, stirring often, for about 15 minutes, until the sauce coats the front and back of a spoon.
Taste and adjust salt.
Cook eggs sunny side up.

Stir in the chicken and heat through. Stir in the tortilla pieces, stir together for a half minute, and remove from the heat.

Serve chilaquiles, place eggs on top then sprinkle the cheese, other 1/4 of the onion, cilantro, and green onion over the top, and enjoy.