The night before, slice homemade corn tortillas into 6 wedges. Spread out and let air dry overnight. This will help them fry faster and absorb less oil.
Next day, preheat 1 ½ cups of avocado or canola oil in medium skillet for a few minutes. When hot, fry sliced corn tortillas until very crispy. Turn now and then to ensure even frying. When ready transfer to a plate lined with paper towels. Set aside.
In the meantime, on the back burner, cook your eggs in a little oil at medium heat to desired doneness.
Pour out the oil from the skillet and place back onto medium heat. Pour in the salsa of your choice. It may seem like a lot of salsa, but the tortillas will absorb some of the salsa. Stir salsa for 1 minutes, Add the previously fried chips. Stir well to combine, making sure the chips are evenly coated with salsa.
Transfer chilaquiles to serving plate. Garnish with onion, cilantro, cotija cheese and crema. Top with sunny side up eggs. Garnish eggs with spicy salsa.