If you are not using store-bought chips but opt to make your own it's quite a simple recipe. In a small skillet, heat the 1/4 c. oil over medium heat. Cut the corn tortillas into quarters so that you have 4 tortilla wedges per tortilla. 

Fry the tortillas in the hot oil until golden brown and crispy. Using a slotted spoon or tongs, remove the crispy tortilla chips, draining off the oil as you go. Transfer them to a baking sheet lined with paper towels where they can cool. Salt immediately.

In a medium saucepan, pour in the vegetable oil and heat to medium-high heat. Add in the 1/2 a white onion and stir until fragrant. Cook for 4 minutes until soft. Stir in the garlic, chili powder, and chipotle and cook for 1 minute. Add the tomato sauce and broth and increase the heat to a light boil. Simmer for about 10 minutes. Season to taste with salt and additional spices if needed. Reserve warm for assembling the best chilaquiles. This recipe makes enough sauce for 4 servings. 

In a large skillet (with a lid) melt 1 tablespoon butter over medium high heat. Crack 2 eggs into the skillet, season with salt and pepper and cover with the lid. Cook 2 minutes. Remove from the heat and let sit 2 minutes for runny eggs, or 4 minutes for set eggs. Repeat this for both portions. 

When the eggs are almost done, place the crispy tortillas in the sauce and toss well. Let them sit in the sauce for about 3 minutes absorbing a bit of the red sauce. Then divide the sauce-soaked homemade chips into a single layer on two plates. Sprinkle with queso fresco, or other cheese. Top each plate with 1-2 sunny side up eggs. Sprinkle with additional toppings if desired. Serve hot.