Chiliquiles a la Mexicana de Salsa Moras

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1/2 cup cooking oil

2 corn tortillas (cut into 1-inch squares)

1 teaspoon chopped fresh jalapeno peppers

1 tablespoons chopped fresh tomato

1 tablespoons chopped onion

2 eggs

1/8 cup Cheddar cheese or Monterey Jack cheese

2 teaspoons chopped cilantro (optional)

Salt, to taste

Serving suggestions: beans a la charra and fried potatoes