In a saucepan over medium-high heat, add the onion and sauté for about 2 minutes.
Add the tomato sauce, Melinda’s Jalapeño Ketchup, the Melinda’s Mexicana sauce, chicken stock, oregano and salt, bring to a low simmer and cover for 30 minutes.
In a frying pan, add the oil, when oil hits 325 degrees, add several tortillas and fry until crisp, flipping once (1-2 minutes). Remove from oil and place on a paper towel to drain. Fry the remaining tortillas.
Fry two eggs per order sunny side up.