Ingredients:
Sauce
1 dried chipotle chile (or 1 canned)
1 jalapeno pepper, stemmed and seeded
1 lb tomatillos, husked (about 6)
2 medium tomatoes, stemmed
1 teaspoon vegetable oil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 tablespoon lime juice
salt and pepper, to taste
2 tablespoons cilantro (optional)
Assembly
8 corn tortillas (6 inches)
1/2 lb monterey jack cheese, shredded
8 eggs
1/2 cup onions, white, finely diced
3 tablespoons parmesan cheese, grated
4 tablespoons cilantro, chopped (optional)

Directions:
Preheat oven to 450 degrees.
Place chipotle pepper and jalapeno pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain.
Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15- 20 minutes and remove without turning off oven.
Transfer to a blender and add drained peppers (you might want to start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth.
Place tortillas on a large baking sheet and spread evenly with cheese. Bake about 3 minutes.
Meanwhile, cook eggs to taste (scrambled, fried or poached).
Place an egg on each tortilla, and top with a generous tablespoon of sauce, onions, parmesan cheese and cilantro if desired.