Heat 2 tablespoons oil in a large frying pan over medium-high heat. Once shimmering add salsa (careful it will spatter) and stir to fry the sauce in the oil, about 2 minutes.
Add chips and coat in sauce. Cook until chips are slightly softened, but still retain some crunch, about 5 minutes. Remove from heat and cover while you fry the eggs.
Heat remaining tablespoon of oil in a nonstick frying pan over medium-high heat until shimmering. Crack 2 eggs in the pan at a time (or one depending on the size of your pan) and lower heat to low. Cook until done to your liking. Season with salt and pepper. Spoon chilaquiles onto plates and top with an egg. Repeat with remaining eggs.
Serve chilaquiles with as many or as few of the garnishes as you’d like.