Preheat the Blackstone griddle to medium heat. Roast the tomatoes, serrano chiles, and onion until lightly charred on the outside and softened inside.
In a molcajete, mash the garlic with salt and the chiles de árbol until broken down.
Add the roasted onion and mash, then mash in the serranos and tomatoes until a rustic salsa forms.
Stir in the chicken bouillon, taste, and adjust seasoning as needed. Set the salsa aside.
Add oil to the griddle and fry the tortillas until golden and crisp like tostadas.
Cook the eggs sunny-side up until the whites are set and the yolks remain runny.
To assemble, place one egg on each crispy tortilla, spoon the salsa generously over the top, and finish with sour cream, crumbled cotija, and fresh cilantro.
