Super easy breakfast that is hardy enough for dinner.
Heat oven to 500 degrees
Drain tomatoes in strainer over a bowl to reserve the liquid. Extract as much juice as possible.
Combine 1 3/4 cups tomato juice, sugar and lime. Set aside.
Combine tomatoes, onion, chiles, oil, chili powder, garlic, 1/4 tsp salt, cumin, and peppers in bowl. Then spread evenly on a heavy rimmed baking sheet (I actually used a roasting pan and it worked well) A flimsy baking dish will warp with the high heat.
Roast until tomatoes are slightly charred in spots about 35-40 minutes. Stir and redistribute halfway through.
Remove from oven and carefully stir in reserved tomato juice mixture. Spread into even layer.
Sprinkle cheese on top. Using a spoon create 8 3 inch wide wells in the mixture. Crack 1 egg into each hole and season with salt and pepper.
Bake until whites are just about set. 9-10 minutes.
Remove from oven and top with cilantro and avocado. Use a spatula to slide an egg and sauce onto a warm tortilla and serve.