(Optional Step) Heat olive oil in a large skillet over
medium-high heat. Add corn tortillas, one at a time, to the skillet and fry for
15-20 seconds on each side, just until the tortillas begin to crisp around the
edges. Transfer to a plate and blot off excess oil with paper towels. Repeat
with remaining tortillas and set aside.
Reduce heat to medium-low and fry the eggs sunny-side
up in the leftover oil, just until the whites are set and the yolks are still
runny. Season with chipotle powder and sea salt, to taste, and remove from
Top each tortilla with a sunny-side-up egg and serve immediately with choice of diced avocado, fresh cilantro, shredded Monterey-Jack cheese, refried beans, and/or spicy salsa on the side.