Using a heavy frying pan or cast iron skillet, sauté the onion and garlic in olive oil till tender but not soft. Add the tomatoes (undrained), chili peppers, garlic, and chili powder.

 

Bring back to slow boil, reduce heat and simmer uncovered 5 to 10 minutes or until the sauce has thickened slightly.

 

Meanwhile, place tortillas on a baking sheet and brush lightly with oil. Bake 8 to 10 minutes at 350 degrees F or until lightly crisp. One at a time, break an egg into a measuring cup and carefully slide the egg into the simmering tomato sauce. Repeat with remaining eggs. Cover and simmer slowly for 3 to 5 minutes or until the whites have set and the yolks begin to thicken but are not hard.

 

Place each tortilla on a plate, top with 2 eggs, spoon.