Half red sauce and half green sauce served with two fried eggs for a colorful breakfast.
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Heat oil in a heavy skillet and fry tortilla triangles in batches until golden brown and crispy; drain on paper towels.
For the green sauce: Boil tomatillos and one serrano pepper until soft, then blend with one garlic clove and a splash of broth.
For the red sauce: Roast tomatoes and the remaining serrano pepper, then blend with one garlic clove and a splash of broth.
In two separate pans, sauté half the onion in a little oil, then pour the green sauce into one and the red sauce into the other; simmer both for 5 minutes.
Divide the fried tortilla chips into two equal portions; toss one half in the green sauce and the other half in the red sauce until well coated.
Fry two eggs in a separate pan until the whites are set but the yolks remain runny.
Plate the dish by placing the green chilaquiles on one side of the plate and the red chilaquiles on the other side.
Top with the fried eggs in the center, then garnish with queso fresco, crema, remaining onions, and cilantro.
