Ingredients:
For red and green salsas:
1/2 pound plum tomatoes
1/2 pound fresh tomatillos, husks discarded and rinsed
2 fresh jalapeno peppers
1 (1-inch) wedge large white onion
2 garlic cloves
2 teaspoons salt
3 tablespoons chopped fresh cilantro leaves
1/4 to 1/2 cup water
For eggs:
4 to 8 tablespoons corn or vegetable oil
8 large eggs
Salt and freshly ground black pepper
8 corn tortillas
Directions:
Make salsas: Heat a comal (griddle) or a dry well-seasoned cast-iron skillet over moderate heat, then roast tomatoes, tomatillos, jalapenos, and onion, turning with tongs, until charred on all sides, 10 to 15 minutes. Core roasted tomatoes. Remove stems from jalapenos.
For the red salsa: Coarsely puree tomatoes, 1 jalapeno, half the onion, 1 garlic clove, and 1 teaspoon salt in a blender then transfer to a bowl.
For the green salsa: Coarsely puree tomatillos, remaining jalapeno, half the onion, remaining garlic clove, remaining teaspoon salt, cilantro, and 1/4 cup water (add more if needed for desired consistency), then transfer to a bowl.
Cook the eggs: Heat 2 tablespoons oil in a small nonstick skillet over moderately low heat until hot. Gently break 2 eggs into a cup, keeping yolks intact, then pour into skillet and cook, covered about 5 minutes depending how well you like it. Season with salt and pepper. Repeat step and add more oil when needed
Fry tortillas: Heat 2 tablespoons of oil in another small nonstick skillet over moderate heat until hot but not smoking. Add 1 tortilla at a time to the oil. Cook tortilla about 30 seconds on each side to have an even crisp. Tortillas will soften and puff slightly, you want a soft tostada crisp. Repeat the step for all the tortillas. Add more oil as needed. Place a kitchen paper towel on a plate to soak the excess oil from the tortillas.
Serving Suggestion:
On a plate place 2 tostadas having them slightly overlap. Place 2 eggs on top and pour green salsa on one egg and red salsa on the other egg. Serve with a side of rice and beans.