Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Finely chop parsley. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ¼-inch pieces. Roughly chop olives. Stack tortillas; cut into 6 equal wedges (you’ll have a total of 36 wedges; 72 for 4). 

In a small bowl, combine parsley, scallion greens, half the tomato, half the olives, and a large drizzle of olive oil. Season with salt and pepper. 

Toss tortillas on a baking sheet with a drizzle of oil. Bake on top rack, rotating sheet halfway through, until crisped, 5-10 minutes. (For 4 servings, divide tortillas between two baking sheets and roast on top and middle racks, rotating sheets and swapping rack positions halfway through.)

Transfer crispy tortillas to a plate until ready to use in Step 6.

While tortillas bake, heat a drizzle of oil in a large pan over medium-high heat. Add pork* and scallion whites. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: Depending on the size of your pan, you may need to work in batches.

To pan with pork, stir in romesco, remaining tomato, remaining olives, and ½ cup water (1 cup for 4 servings); cook, tossing, until well combined, 2-3 minutes. Turn off heat. (For 4, transfer mixture to a 9-by-13-inch baking dish and assemble in baking dish.)

Add crispy tortillas to pan with romesco pork and gently toss to coat. Top with fried eggs and garnish with feta, tomato-olive mixture, and as much hot sauce as you like.

Serve chilaquiles family style directly from pan.