Heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 diced, deseeded jalapeño, ½ diced large white onion, 3 chopped Roma tomatoes, 2 minced garlic cloves, ¼ teaspoon of kosher salt, ½ teaspoon of paprika, and ½ teaspoon of dried oregano. Cook for 5 minutes.
Add ¼ cup of water and simmer for 10 minutes. Blend with a stick blender to a chunky sauce. Stir in ¼ cup of chopped cilantro and 2 tablespoons of lime juice.
Preheat the oven to 250°F / 120°C to keep the tortillas warm.
Heat 3 tablespoons of vegetable oil for frying over medium-high heat. Lightly fry 8 corn tortillas for 15 seconds per side. Blot with paper towel and keep warm in the oven.
Fry 8 eggs in the remaining oil until the whites are set and the yolks are still runny. Place an egg on each tortilla and spoon over the warm salsa. Serve immediately.
