Stir 2 tsp. oil with 1/2 tsp. Tex Mex Spice Blend. Toss tortilla wedges with oil mixture; bake in single layer on large baking sheet in preheated 400ºF oven for 5 to 7 minutes or until crispy. Remove from oven and set aside.
Heat remaining oil in large, deep, nonstick skillet set over medium-high heat. Cook onion, garlic, jalapeño and salt, stirring often, for about 5 minutes or until softened. Stir in chipotles and remaining Tex Mex spice blend for about 1 minute or until combined. Add tomatoes; reduce heat to medium-low and simmer, partially covered, for 10 to 15 minutes or until slightly thickened. (Prepare eggs during the last 5 to 10 minutes of simmering time.)
For Sunny-Side Up, Over-Easy or Over-Hard Eggs: Heat butter in large nonstick skillet set over medium-high heat until just melted. Break eggs and slip into skillet 1 at a time. Immediately reduce heat to low.
Cook eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Serve as is or flip eggs over carefully and cook to desired doneness. Sprinkle eggs lightly with salt and pepper if desired.
Tip: Prepare recipe with Queso Fresco instead of the feta cheese if desired. Omit jalapeño from tomato sauce and garnish finished chilaquiles with chopped pickled jalapeño peppers.
Tip: Skip baking step by using 8 small corn tostadas that are approximately the same size as small corn tortillas. Coarsely break the tostadas into pieces and simply stir into tomato sauce before assembling and serving.