Eggs in Purgatory

This is one of my all-time favorite breakfast recipes-I could eat it for lunch & dinner too!  We generally have ours over toasted english muffins or Ezekiel bread instead of tortillas, and omit the avocado.  I also scale back the cilantrao a little bit.  This comes from WholeFoodsMarket.

1 tablespoon canola oil
3 to 4 cloves garlic, finely chopped
1 tablespoon chopped jalapeño pepper
1 Anaheim or small green pepper, seeded and chopped
1 small yellow onion, finely chopped
1 (28-ounce) can diced fire-roasted tomatoes
1 teaspoon salt
Red chile powder to taste
1/2 teaspoon garlic powder
1/4 cup chopped cilantro, plus more for garnish
Juice of 1 lime
1 teaspoon balsamic vinegar
1/2 to 1 cup chicken broth
4 to 6 cage-free eggs
1 avocado, peeled, pitted and sliced
1/4 cup shredded Monterey Jack cheese
1 lime, cut into wedges
Hot sauce to taste
4 corn tortillas, warmed

Heat a large sauté pan over medium heat. Add oil, garlic, peppers and onions and cook, stirring occasionally, until onions are translucent, about 5 minutes. Stir in tomatoes, salt, chile powder, garlic powder and cilantro; simmer for 10 minutes.
Stir in lime juice and vinegar.

Carefully purée sauce in blender, in batches if necessary, then return to pan. Add enough broth to thin out the sauce, then bring to a simmer. Crack eggs into sauce, leaving space between each egg. Cover and poach eggs until egg whites are opaque and yolks are light yellow, about 10 minutes.

Transfer to plates and serve topped with avocado and cheese. Garnish with cilantro and lime wedges and serve with hot sauce and tortillas on the side.