Stir red onion, jalapeño (if using), lime juice, salt and sugar in a small bowl. Let stand to soften for 5 minutes.

Stir taco sauce, ketchup and 1 teaspoon of the taco spice in a small bowl. Set aside.

Heat 2 tsp of oil in a small nonstick skillet over medium heat. Crack 1 egg into pan and cook, breaking up the yolk to create a circle. Sprinkle a pinch of the taco spice over the egg and place tortilla directly on top; cook 30 to 45 seconds. Flip; sprinkle another pinch of taco spice and move the tortilla around the pan to catch the remaining oil and cook until puffed and browned on the bottom. Remove to a baking sheet.

Repeat with remaining oil, eggs, taco spice, and tortillas.

Spoon some of the green chilies over top each egg tortilla; sprinkle with lettuce, red onion mixture, cilantro, and roll up. Serve with taco sauce-ketchup mixture for some fun dipping action.

Double the recipe to make 12 tortilla rolls if desired.