In a small saucepan over medium-high heat, add the olive oil, onion, bell pepper, jalapeño, garlic and oregano. Season with salt and pepper and cook over medium-high heat, stirring, until the onions are lightly browned, about 5 minutes.
Add the tomato sauce, chipotle and water. Lower heat and simmer until the sauce is slightly thickened, about another 5 minutes. It should stick to the back of a wooden spoon. (If it gets too thick, add a bit more water)
Spoon the sauce into 2 individual serving dishes and stack the tortilla chips on their edges along the sides.
Set the dishes on a baking sheet and bake until egg whites are firm but yolks are still runny, about 15 minutes (or a minute or 2 longer if you want the yolks loose but not runny)