Staples of Mexican cuisine, tomatillos look like green tomatoes with a papery jacket. They can be found in most well stocked supermarkets. In New Mexico, the pairing of red and green salsas is known as Christmas style. The two salsas, both of which are quite hot, can be prepared up to five hours ahead and refrigerated. Bring to room temperature before serving.
To make red salsa, combine the tomatoes, garlic, jalapeños and lime juice in a blender. Pulse until slightly chunky. Transfer to a small bowl and fold in the cilantro and salt.
To make green salsa, combine the tomatillos, garlic, jalapeños and lime juice in a blender. Pulse until slightly chunky. Transfer to a small bowl. Fold in the cilantro and salt.
To prepare the eggs, place 1 tablespoon of olive oil in a medium nonstick pan over low heat, and cook just until oil spreads around the pan. Crack 2 eggs, pour them into the pan and raise the temperature to medium-high. The egg whites will start to become opaque and when about three-quarters of the white is cooked, use a spatula to flip the eggs. Leave the heat on for 10 more seconds, turn off the heat and leave the pan on the burner for about 45 more seconds to completely cook the white. Remove eggs to a warm dish and keep warm. Repeat three times with the rest of the eggs.
To serve, place one-quarter of the red salsa on half of each plate and one-quarter of the green salsa on the other half. Top each with two fried eggs.
*Wear rubber gloves when handling chile peppers and be careful not to rub your eyes.