Make salsa. Bring a small saucepan of water to boil over high heat.

Char vegetables. Place dried chiles, tomatoes, onion, and jalapeños in a large, dry cast iron skillet or frying pan over medium heat. Toast until chiles and vegetables are browned and beginning to char on all sides. Some things will brown faster than others so keep turning and flipping each piece and removing them from the pan as they do.

Soak chiles. Transfer the ancho chiles to the pan of boiling water and remove from heat. Submerge the chiles and let soak until soft and pliable, at least 10 minutes.

Blend. Transfer remaining vegetables to a blender. When dried chiles are ready, remove them from the water (do not drain) and add them to the blender along with half of the chopped cilantro, the salt, and 1/2 cup of the chile soaking liquid. Blend until smooth.

Heat oil for tortillas. Heat oil in the cast iron pan over medium-high heat until it reaches 350°F on a deep-fry thermometer, or a chopstick inserted in the oil is immediately covered with bubbles, about 10 minutes.

Fry tortillas. Fry tortillas in batches until they are lightly browned and crisp on both sides. Remove with a bamboo skimmer or slotted spoon to a paper towel-lined baking sheet and sprinkle with salt.

Cook sauce. Carefully remove all but 1/4 cup of oil to a heatproof bowl and return to the heat. Carefully pour the chile sauce into the pan (it will bubble furiously) and fry, stirring often, until it is fragrant, about 7 minutes.

Scramble eggs. While sauce is cooking, heat 3 tablespoons oil in a medium frying pan over medium heat. Add beaten eggs and season with salt. Scramble eggs until just barely cooked through and remove from heat.

Cook chilaquiles. Once sauce is cooked, reduce heat to medium-low and stir in lime juice. Taste and add more salt if necessary. Add tortillas and scrambled eggs and stir gently until tortillas are softened and well-coated with sauce.

Serve. Transfer to a serving platter and top with desired garnishes.