Heat olive oil in a large skillet over medium-high heat. Add a corn tortilla to the skillet and fry until the tortillas begin to crisp around the edges, about 15-20 seconds a side. Transfer to a plate and blot off excess oil with paper towels. Repeat with remaining tortillas and set aside.
Reduce heat to medium-low and fry the eggs sunny-side up in the leftover oil, just until the whites are set and the yolks are still runny.
To serve place a tortilla on a plate, top with egg, season to taste with chipotle and sea salt. Serve other ingredients on the side to allow diners to choose their own.