In a large skillet, heat the oil.
Add the corn tortillas, working in small batches.
Do not overcrowd the pan, or the tortilla will not fry properly.
Fry for 1 minute on each side, or until golden brown.
Remove from pan and drain excess oil on a paper towel.
Return the fried tortillas to the pan along with the salsa verde.
Under low to medium heat, toss gently to coat the tortillas in the salsa.
Cook for 3 minutes.
Remove from heat and cover.
In a separate pan, fry the eggs.
To plate, add chilaquiles then top with eggs, queso fresco, onion, sour cream, and cilantro.