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In a medium bowl, combine tomato, jalapeño, onion, cilantro, and lime juice; season with ½ teaspoon salt. Set aside until ready to serve.
Line a sheet pan with parchment. In a small bowl, toss cheddar and pepper Jack until combined.
In a small nonstick skillet, spread ¼ cup cheese mixture in an even circular layer. Cook over medium heat, undisturbed, until cheese is melted and bubbling, 1 to 2 minutes.
Crack 1 egg into center of cheese; season with salt and pepper, if desired. Cook, undisturbed, until egg white is semi-set and frico is deep orange brown, about 2 minutes. Cover pan and continue to cook until egg white is set, about 1 minute. Uncover and continue to cook until frico is firm enough to lift, about 1 minute more.
Using a nonstick spatula, carefully transfer frico egg to prepared sheet. Let sit 2 minutes to let frico harden. Repeat with remaining cheese mixture and eggs.
Serve topped with pico de gallo.