Place the canned tomatoes, cilantro, onion, jalapeno, garlic and salt in a blender and puree until smooth.
Transfer sauce to a medium saucepan and bring to a simmer over medium low heat.
Meanwhile, prepare the remaining ingredients. Mix the beans with garlic powder or taco seasoning if using and heat in a pot or microwave. Toast tortillas for 30 seconds per side in a skillet.
To assemble, place one tortilla on a serving dish, top with ¼ cup of cheese, ⅓ cup of black beans and then the second tortilla. Repeat with the remaining servings.
Once the sauce is simmering, crack the desired number of eggs for serving into the sauce. Cover and let poach until whites are set and yolks are set to your preference, 5 to 10 minutes.
Using a large spoon, scoop the cooked eggs onto the tortilla stacks and divide the sauce evenly over top of the dishes.
Serve warm.
Notes
LeftoversThis recipe is best consumed immediately after making. If you anticipate having leftovers, I recommend only assembling as much as you plan to eat and then storing leftovers of the individual elements in airtight containers in the refrigerator for up to 3 days. Assemble when ready to eat.*Nutritional info calculated with 1 egg each and without additional toppings.