Place the corn tortillas on a skillet on very low heat to keep them warm while preparing the rest.
Heat 2 Tbsp of oil in a small saucepan, add the onion and garlic and saute until transparent. Add the tomato and bell peppers and cook for 2 minutes. Add the chile, salt and pepper and cook another 3 minutes. Correct the seasonings if needed
In another non-stick skillet. Heat up 2 Tbsp of oil, add the eggs and fry until set. Place the tortilla on a plate, top with fried eggs and cover with the sauce. Best when serve hot