Place tomatoes (cut in half), garlic cloves and water in a small pot over high heat. When water starts to boil, lower the temperature and let them simmer for 3-4 minutes.

While the tomatoes are cooking, cut tortillas, (I like to use scissors, but you can use a knife). First, cut them in 2 inches wide strips and then cut the strips in half. Set aside.

By now the tomatoes should be cooked. Submerge the three guajillo chiles in the hot water with the tomatoes and garlic. Cover and let rest for 10 minutes.

Heat oil in a wide skillet and fry the tortilla strips in batches. Be careful because they fry really fast and they can burn easily if you take your eyes off them for a moment. Don't overcrowd the skillet, fry one layer at the time.

Put the fried tortilla strips over a paper towel, or on a paper bag to absorb the extra oil.

Add tomatoes, garlic, guajillo peppers, a half cup of the liquid, and salt in a blender and mix until smooth.

Heat a tablespoon of oil in a skillet and fry the onion until soft. Pour in the salsa with the onion, lower the heat and let it simmer for 3-4 minutes.

While sauce is cooking, fry the eggs. Add a little bit of oil in a non-stick pan, when oil is very hot add the egg carefully, cook it for a few minutes, I usually cover them for a few seconds to allow the steam to cook the whites on top of the egg while leaving the yolk runny. Fry the four eggs.

Mix guajillo sauce and fried tortillas just enough to coat their surfaces, while still staying crunchy. Serve the chilaquiles with an egg on top, sprinkle with queso fresco and garnish with cilantro.