Let's cook.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Fry the corn tortillas one at a time for 1-2 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
Reduce heat to medium. Add the remaining 1 tablespoon of vegetable oil to the same skillet. Crack the eggs directly into the skillet, being careful not to break the yolks.
Fry the eggs for 2-3 minutes, or until the whites are set and the yolks are still runny. Season lightly with salt and pepper if desired.
Warm the salsa roja in a small saucepan over low heat for 2-3 minutes, or until heated through.
To assemble, place two crispy tortillas on each serving plate. Top each tortilla with a fried egg.
Spoon a generous amount of warm salsa over each egg. Sprinkle with shredded Monterey Jack cheese and fresh cilantro.
Serve immediately and enjoy your Huevos Rancheros Breakfast Tostadas.
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