These are typical Chilaquiles from Guadalajara Jalisco.
In a pan fry the tortilla squares with strips of onion and slices of garlic until they are golden brown. Do it in batches so they all fry evenly. Take the strips out and put over a colander with paper towel so the oil drips.
In another pan or comal, roast the tomatoes and peppers until they are sizzling and a bit burned. Once they are roasted blend with a bit of water, salt and 1/4 onion.
Add the tortilla strips without any oil back into the pan and scramble in the egg (if used). Once the egg is cooked pour the sauce onto the tortilla strips and top with strips of onion.
Cover the pan for a few minutes so the strips absorb some of the sauce and cook the onion strips.
If using mancehgo cheese put over the onion before cooking with the salsa.
Serve and top with Mexican cream and crumpled Cotija cheese. You may add thinly sliced purple onion.