Make the red salsa: place tomatoes, onion, and chipotle chile in blender container. Blend until fairly smooth. In medium saucepan, heat 1 tablespoon vegetable oil. Pour salsa from blender container into pan and cook, until salsa changes color and flavors blend, about 12 minutes. Season with salt and keep warm.
Make the green salsa: place tomatillos, onion, garlic, and chiles in medium saucepan. Cover with water and bring to a boil. Cook vegetables until tomatillos soften, about 10 minutes. Remove vegetables to blender container, add cilantro, and salt blend until smooth.
Make the eggs: In medium frying pan, heat 2 tablespoons oil. Soft-fry tortillas only to warm and soften them. Remove to a plate and keep warm while you fry all tortillas. Fry ham slices briefly, only to warm up. Remove to a plate and keep warm. Cook eggs, sunny side up and place one egg over each tortilla.
Place two tortillas on plate and top each tortilla with a slice of ham. Place one egg over each tortilla. Spoon red salsa over one egg and green salsa over the other egg. Prepare all plates in the same manner. Serve immediately.