Place a large skillet over high heat until very hot.  Add tomatoes and char on both sides until black and somewhat soft.  Remove to a food processor.  Reduce heat to medium and pour the olive oil into the skillet.  Add the onions, jalapenos and garlic and sauté for 3 minutes.  Remove to the food processor with tomatoes and process until smooth.  Transfer to a bowl and add the cilantro, lime juice and salt.

Warm the Ranchero Salsa in the oven.  Pour enough oil in a large skillet to fill 1/4 inch.  Heat oil to 350 degrees.  Submerge each tortilla in the oil for 5 seconds to soften and remove to a paper towel to drain.  Keep the tortillas warm while you prepare the eggs.  Fry the eggs sunny side up two at a time in a non-stick skillet.  Have a tortilla on a plate ready and waiting for each batch of eggs.  Top each tortilla with 2 fried eggs and cover with Ranchero Salsa.  Sprinkle cheese and cilantro over the top and serve before starting the next pair of eggs.